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Martha's heart in hand cookies

  • 0:40 Prep
  • 0:10 Cook
  • Makes 8


  • 2 cups plain flour, plus extra for dusting
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 120g unsalted butter, softened
  • 1 cup caster sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 large egg white
  • 1/2 cup white sugar, to decorate


  • 1
    Sift together flour, salt and baking powder.
  • 2
    Using an electric mixer, beat butter and caster sugar on medium speed for 3 minutes or until light and fluffy. Add egg. Beat for 1 minute or until smooth and combined.
  • 3
    Add the flour mixture. Beat on low speed until mixture is just combined. Beat in vanilla. Wrap dough in plastic wrap. Refrigerate for at least 3 hours or until firm.
  • 4
    While dough is chilling, make a heart stencil. Cut out a small heart shape from a piece of baking paper. Discard heart.
  • 5
    Preheat oven to 160°C/140°C fan-forced. Line two large baking trays with baking paper. Roll out chilled dough on a well-floured surface until 3mm thick. Trace around your child’s hand with a wooden skewer. Cut out the hand shape with a small knife. Re-roll any dough scraps to make more cookies.
  • 6
    Transfer hand shapes to the prepared baking trays. Refrigerate for 30 minutes or until firm.
  • 7
    In a small bowl, whisk egg white with 1 teaspoon of cold water to make an egg wash.
  • 8
    Lay the heart stencil over one of the chilled hand shapes. Use a pastry brush to paint egg wash inside the heart shape. Sprinkle with white sugar. Carefully lift stencil away. Repeat with remaining cookies and white sugar. Bake for 8 to 10 minutes, rotating trays halfway through cooking, until cookies just start to brown. Cool on trays for 3 minutes. Using a spatula, carefully transfer to a wire rack to cool completely.

Source: taste.com.au


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