#LPPerfectPairing – Peggy Porschen Mother’s Day Love Heart Cookies
Since 2003, award-winning cake designer and author Peggy Porschen and her husband Bryn Morrow have passionately led their talented team of pastry chefs and sugar-craft artists, creating edible works of art for all occasions.
With the opening of the Peggy Porschen Parlour, Belgravia in 2010, fans have been given the chance to step directly into Peggy’s world of freshly baked delights with a mouth watering range of ready-to-eat cakes and cookies all perfectly paired with a glass of Laurent-Perrier.
As a longtime friend of Laurent-Perrier we are delighted have been given Peggy’s recipe for heart cookies to share with you, an ideal spring treat or perhaps the perfect surprise for Mother’s Day?
Makes about 20 heart cookies
- 200g unsalted butter, softened
- 200g caster sugar
- 1 tbsp vanilla extract
- A pinch of salt
- 1 medium egg, lightly beaten
- 400g plain sifted flour, plus extra for dusting
- Place the butter, sugar, vanilla extract and salt into a bowl and cream together. Do not overwork, or the cookies will spread during baking.
- Slowly pour the beaten egg into the mixture while whisking until well incorporated.
- Add the flour and mix on low speed until just combined.
- Gather the dough into a ball, wrap in clingfilm and chill for at least 30 minutes or until cool and firm.
- Briefly knead the dough, place onto a floured surface and roll it out until about 5mm thick.
- Cut out the heart shapes and place them onto an oven tray lined with greaseproof paper.
- Chill for another 30 minutes.
- Preheat the oven to 175 degrees celsius and bake the cookies for about 6 to 10 minutes until the edges are golden brown.
- Allow to cool completely before decorating them.
- 250g white sugar paste
- 100g white flower paste (you can get this from places such as Squires Kitchen)
- 1tsp white vegetable fat (Trex or white Flora)
- Pink gel food colour (we like Baby Pink from Sugar Flair)
- Peppermint food colour (from Sugar Flair)
- 2tbsp icing sugar
- 2tbsp of royal icing – There are powdered versions of royal icing available in the supermarket, all you need to add is water
- 3 paper piping bags made from grease proof paper
- Mix the flower paste until smooth and pliable, if it is sticky you can add the vegetable fat
- Combine the flower and sugar paste to make a smooth paste
- Create three shades of pink by gradually adding the food colouring to the paste mix (keep paste covered with cling film if not using to prevent it from drying)
- Lightly dust a smooth kitchen surface with icing sugar and roll each paste colour out until about 1mm thick
- Cut out different heart shapes using the same heart cookie cutters used for baking
- Mix a small amount of icing sugar with some water to make a thick glue consistency. Thinly brush it over the cookies, then place your heart sugar shapes on top of each cookie
- Mix 1/3 of the royal icing to a pale pink and 1/3 to a dark pink and 1/3 to a green colour. The dark pink icing should be of a softer consistency similar to toothpaste. The pale pink and pale green should be ‘outlining’ consistency.
- Fill each icing colour into a paper piping bag.
- Snip a small hole (1mm) off the tip of the pale pink piping bag and use it to pipe ‘Mum’ in the middle of the heart.
- To make the rose buds, snip a small hole of the dark pink icing and piped a few dots of 3 to 4mm diameter near the ‘Mum’ script.
- While the dark pink dots are still wet, pipe pale pink swirls on top of each so that the two icing colours merge together.
- Snip a small V-shape into the tip of the green icing bag, flatten it to a pointy tip and pipe small green leaves around the little rose buds.
- Let the icing set before packaging the cookies.
If stored in an airtight container they will last for up to 6 weeks.