Sweetheart Biscuits

My dearest valentine gave me a pair of pink Sapphire earrings and a pendant to match. He certainly knows how to win my heart.
The way to his heart is through his stomach. (Sorry honey) But it is true, he loves his food. So I spent a lovely couple of hours in the kitchen and came up with these.

The recipe is from http://www.taste.com.au and here it is....

Sweet Heart Jam Drops.

Ingredients
125g butter, softened
1/3 cup caster sugar
1/2 teaspoon vanilla essence
1 egg yolk
1 1/4 cups plain flour, sifted
5 tablespoons raspberry jam

Method
Preheat oven to 180°C. Grease 2 baking trays. Line with baking paper.
Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add egg yolk. Beat to combine. Add flour. Stir to combine.
Roll 2 tablespoons of mixture into a ball. Repeat with remaining mixture to make 10 balls. Place balls 10cm apart on trays. Using the palm of your hand, flatten each ball to form a 7cm round, shaping edges to remove any cracks.
Gently press a 5cm heart-shaped cutter into the centre of each round, being careful not to cut the whole way through. Using the tip of a small knife, scoop out the dough to make a heart shaped indentation. Gently smooth indentation. Fill each heart with 2 teaspoons jam, spreading out to edges.
Bake for 15 to 20 minutes or until light golden. Cool on trays. Makes 10

I doubled the recipe because I wanted to make other shapes as well without the jam.

Vanilla Fairy Cakes

Well, I had some icing left over from the Chocolate Guinness Cake, so I quickly knocked these up, to use the icing. I hate waste.

You will need...
2 cups S.R. Flour
3/4 cup Castor Sugar
2 eggs
3/4 cup Milk
1/2 cup softened Butter
2 teasp Vanilla Essence

Set oven at 180c. Get the cake tray ready with around 20 papers. (That's how many I made)
Mix eggs, butter and milk first until well combined. Then add in the sugar and vanilla essence. Last, fold in the sifted flour until smooth only. Do not over work the flour. Put into the prepared paper cases and bake in the oven for around 12-15 minutes.
When cool, ice with your favorite icing and decorate.
I used up the icing from the other cake as I already said.
Philadelphia cream cheese, double cream and icing sugar.

My son visited just as I was icing these, and he stuck around so I could finish them and then he took half home for my grand daughter.