Valentine’s Day is upon us and if you don’t have much time to prepare a dessert, these simple shortcrust cookies are for you.
I used a vanilla shortcrust pastry to make the base of the cookies, which I then decorated with royal icing, pistachios and the final touch given by edible flowers that make everything very romantic.
What are you waiting for? Go read the recipe!!!




INGREDIENTS for about 16 cookie, small & big ones:

  • 220 g cake flour;
  • 50 g cornflour;
  • 90 g icing sugar;
  • 6 g baking powder (2 tsp);
  • Pinch of salt;
  • 70 g sunflower seeds oil;
  • 60 g vegetable milk;
  • 1/2 vanilla bean.

ROYAL ICING GLAZE to decorate:

  • 60 g icing suar;
  • 10 g lemon juice;
  • Pistachio grains;
  • Edible flowers.



1 – To prepare the shortcrust pastry, weigh the flour, cornstarch, icing sugar, baking and salt in a food processor and start it to mix the ingredients. Add the oil, milk and vanilla seeds and blend everything well until a compact and smooth dough begins to form.
2 – As soon as the shortcrust pastry is ready, form a square dough of about 1-2 cm thick, wrap it with plastic wrap and place it in the refrigerator to rest for about 1 hour.
3 – Take the pastry from the fridge, remove the film and place it between two sheets of baking paper, roll it out with a rolling pin until it is about 3-4 mm thick. Place the pastry in the freezer for 5 minutes and in the meantime prepare two trays lined with baking paper or silicone mats.
4 – With the heart molds, obtain the biscuits from the spread out pastry. Freeze for 15 minutes.
5 – Bake everything in a preheated oven at 165 °C for 17 minutes. After the cooking time has elapsed, remove the pan from the oven and allow the biscuits to cool.
6 – Prepare the royal icing by mixing the icing sugar with the lemon juice, fill a pastry bag and decorate the biscuits. Decorate with pistachios and edible flowers.



Cookie Policy