Scrumptious Heart Cookies

Everyone loves cookies and sometimes we even give our guests cookies at our weddings for favours. My favourite past time (when not watching rubbish on TV) is to bake for my husband. I have a habit of baking at night, and tend to send photos out via twitter or facebook just when everyone gets the late night munchies. So when Sara saw my latest creations, she wanted me to blog them for everyone… so here you go. 

Ingredients Needed: One batch gives you 24 Cookies

100g Self raising flour
350g Plain flour
125g Granulated Sugar
125g Salted Butter
125g Golden Syrup
1 Large egg (lightly beaten)
75g Cocoa (if you want chocolate cookies, reduce plain flour by 75g)
Chocolate chips/ Toffee Bits 100g (50/50 if adding both)

Grease proof paper and flat tray. Heat oven to 170°C/350°F

Step 1
Sift the flour and the granulated sugar together (if you are making chocolate cookies add the cocoa now).

Step 2
This bit you get your hands seriously dirty {I love the bit} so make sure you wash them before and after! Weigh out the butter and dice it in to small squares (works better when the butter is at room temperature). Using your fingers *Crumple* {Meryl saying} together until the mixture looks like ‘breadcrumbs’ like the main picture below.


Step 3 
Make a ‘hole’ in the mixture and add the egg and syrup, plus any extras i.e. toffee or chocolate chips. Mix until in forms a natural ball (there should be no flaky dry flour left over), at this point if it is too ‘wet’ I add extra plain flour or too dry a little bit of syrup. This recipe is not god for those on a diet!

Step 4
Divide the ball of mixture into two and place on top of the grease proof paper. Flatten out into two discs either by hand or by rolling pin. Then cover with another sheet of grease proof paper. Using the rolling pin, roll the dough out until it is 5mm thick.

Step 5
Once flattened out, transfer the dough between both pieces of paper onto the tray and rest it in the fridge for 10-15 mins

Step 6
After the dough has rested, you can then go ahead and cut out the shapes. Keep the shapes close to each other for more cookies, you can them use the left over dough to ball up and flatten out again until all the dough has been used.

Step 7
Bake in the oven for 14-18 minutes. Keep an eye on them incase they spread or burn. If you are using a fan oven I tend to only cook them for 16 minutes. Take the cookies out of the oven and let them cool down for half an hour on a cooling rack.

Then sit back and relax with a cup of tea and read your favourite blog aka this blog!

If there is a recipe or a specific ‘treat’ you would like Meryl to bake for the blog, or you would like to see some gluten free/ egg free recipes here. Please get in touch and let us know!

Love Meryl 

All images are from Meryl Tabner’s birthday present camera. The recipe has been adapted from a traditional cookie recipe, however, you can probably find many alternatives online that don’t give you extra love handles… but then where is the fun in that!

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