Store the cookies in an airtight container until required. These can be made up to 3 days in advance. Thread each cookie with organza ribbon and tie in a bow
- 115g butter, at room temperature
- 50g caster sugar, plus extra for sprinkling
- 1 egg yolk
- 175g plain flour
- 2 tbsp apricot jam, sieved
- 200g ready-to-roll fondant icing
- edible gold shimmer spray
- In a large mixing bowl, cream together the butter and sugar, then beat in the egg yolk. Sift in the flour and stir well to combine. Tip the mixture out on to a lightly floured surface and knead gently to make a soft dough. Wrap in clingfilm and chill for 30 minutes.
- Heat the oven to 180ºC/160ºC fan/Gas 4. Roll out the dough on a lightly floured surface to about 6mm thick. Stamp out hearts using a cutter and arrange on greased baking trays. To make sugar-sprinkled cookies, use a pastry brush to lightly glaze the top of some of the cookies with milk and sprinkle generously with sugar. Make a hole at the top of each cookie with a straw then bake all cookies for about 10 minutes or until pale golden. Leave for a few minues then transfer to a wire rack to cool completely.
- For iced cookies, roll out the fondant icing to 2mm thick on a sheet of baking paper. Brush a thin layer of apricot jam over the cooked cookies. Stamp out hearts from the icing and use to top each of the cookies. Make a hole in the icing above the original cookie hole.
- Using a soft-bristled brush, dust the cookies with gold lustre and leave to dry. You can achieve different effects by brushing on varying amounts of the lustre.
Recipe from Perfect Wedding Favours by Susannah Blake (£9.99, Ryland Peters & Small). Photography: Carolyn Barber.
Click the meal you want to plan this recipe for.