Nutty Biscuit hearts
The chopped nuts give these scrumptious little biscuits a lovely crunch!
125 g butter or margarine, softened
200 ml (¾ cup) light brown sugar
1 extra-large egg
3 ml (½ tsp) vanilla essence
500 ml (2 cups) cake flour
2 ml (¼ tsp) baking powder
2 ml (¼ tsp) bicarbonate of soda
100 g Safari Brazilian nuts, coarsely chopped
Preheat oven to 180 °C. Cream butter and sugar together. Add egg and beat well until light and creamy. Add essence.
Sift flour, baking powder and bicarbonate of soda together. Add to butter mixture and mix well to a soft dough. Cover with plastic wrap and refrigerate for about 30 minutes.
Roll out dough between two sheets of greaseproof paper (dough is very delicate), to a thickness of 3 – 5 mm.
Cut out one biscuit at a time with a heart-shaped cutter, sprinkle nuts inside cutter and press lightly into biscuits. (Left-over dough will be without nuts and can be rolled out again). Continue process until all dough is used. Place on greased baking trays.
Bake in the preheated oven for 12 – 15 minutes or until golden. Turn out onto a wire rack to cool.
Makes about 24, depending on sizes