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baking tray and place one on top of golden syrup
Bake in the oven on the middle each biscuit Then attach the iced heart biscuits
shelf for approximately 10 Re-roll the icing and use the to the top of the remaining
minutes flower cutters to stamp out large biscuits, again using golden
The heart biscuits will be done and small flowers. syrup, and attach an edible silver
sooner and take approximately 7 Spread a little golden syrup on ball to the centre of each heart
minutes the back of each flower and use Place your biscuits on a decorative
Place the biscuits on the wire rack them to decorate some of plate and serve :)
to cool the biscuits by placing them on
To decorate the biscuits: top of the icing circles on each
Divide the ready-to-roll fondant biscuit in your chosen
icing into three pieces. design
Colour one piece pink with a few Put a drop of golden syrup in
drops of pink food colouring, the centre of each flower using a
colour one piece yellow cocktail stick and drop in an
using a few drops of yellow food edible silver ball
colouring, and leave one piece Continue to decorate the biscuits,
plain this time with mini eggs - secure
Lightly dust the chopping board the eggs in the centre
and rolling pin with icing sugar of each biscuit with a little dollop
and roll each piece of icing of melted white chocolate
out to 2 mm thick Finally, decorate the biscuits with
Use the 45 mm plain cutter to hearts by stamping out icing
stamp out circles of icing in white, hearts using the heart
pink and yellow cookie cutter
Spread a thin layer of golden Secure the icing hearts to the top
syrup on the back of each circle of the mini heart biscuits using
 ukhandmade Spring 2009
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