These sweet treats are in honour of the woman some have dubbed our next Queen of Hearts.
At 29 she’ll be the oldest royal bride ever, but to her Prince we hear she’s ‘Babykins’.
It’s worth noting that these are no infantile biscuits.
There are touches of hazelnut and caramel for her golden eyes and impossibly glossy hair. There’s a little sprinkling of lurid green in the lime zest to remind us of the last fashion faux pas she’ll be permitted.
Then there are the heart shaped biscuits themselves, which with the comforting taste of shortbread take us straight back to St Andrews in Scotland; where this fairytale romance first began.
When consumed with a cup of tea, they’re the perfect happily ever after.
Hazelnut shortbread hearts
Makes around 20-30 biscuits.
1 baking tray. 2 heart shaped biscuit rings of different sizes. 1 spatula. 1 mixing bowl.
125 grams butter
60 grams icing sugar
65 grams cornflour
125 grams plain flour (I use a combination of white plain flour and wholemeal plain flour).
Caramel cream filling
Half a cup of cream cheese.
Half a cup of dark muscovado sugar (brown sugar)
Zest of one lime
Half a cup of toasted hazelnuts, cut into halves or quarters.
Here’s how we roll
1. Mix the softened butter and icing/powdered sugar until well combined.
4. Use the heart shaped cookie cutters to make shapes.
To make the outline of the hearts put the smaller cookie cutter inside the larger one. Remove the smaller heart and keep the border.
5. Bake at 180 C or 350°F until light golden brown. This should take between 12 and 15 minutes.
6. To make the caramel cream filling mix the brown sugar and the cream cheese together. Chill in the fridge until needed.
7. To assemble; spread some caramel cream on the base of one of the biscuits. Top with lime zest, a heart cut out cookie and a hazelnut.
Other items in the Royal Wedding Feast: