Instructions

1. Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line 2 baking trays with baking parchment. In a bowl, beat together the butter and caster sugar until soft and creamy.
2. Sift the flour on top and mix the ingredients together to form a firm dough. Turn on to a lightly floured surface and knead gently until smooth. Roll out to a thickness of ½ cm ( ¼ inch) – the mixture will be quite short. Using a 3.5cm (1 ¼ inch) wide heart shaped cutter, stamp out 36 heart shapes, re-rolling as necessary.
3. Arrange on the baking trays, spaced slightly apart. Chill for 30 minutes to firm up.
4. Bake for about 12 minutes until lightly golden. Cool for 5 minutes then transfer to a wire rack to cool completely.
5. To decorate, sift the icing sugar into a bowl and gradually blend in sufficient cold water – approx. 30-37.5ml (2-2 ½ tbsp) to make a smooth, glaze-like icing.
6. Tip the Violet Flakes into a small bowl. Working on 1 shortbread heart at a time, brush half the top and sides of the heart lightly with the icing glaze and then dip in the Violet Flakes to thickly coat. Place on a board lined with baking parchment whilst you decorate the remaining shortbread hearts.
7. Allow the glaze to dry for a few minutes before serving the hearts.