It’s February which means love is in the air and Valentine’s Day is almost here. This month we are baking piñata heart cookies filled with sprinkles and a secret message for your Valentine. So let’s get ready to break some hearts! Pinata cookie Hearts … 

To make your bake a little easier this month we have included ready-made royal icing for decorating your cookies. Keep this in the fridge until you are ready to use it. If you see the colour separating, simply roll the piping bag between your hands and massage the royal icing and the colours will come back together.

Now let’s get baking!

HOW TO MAKE PINATA COOKIES

Make the batch of cookie dough as per the instructions in your February booklet. Divide your cookie dough into two to three manageable batches and place in the fridge for a few minutes to set.

Preheat your oven to 180 degrees celsius and clear a shelf in your fridge large enough to hold a cookie sheet.

Cut two sheets of parchment paper to the size of your cookie tray.

Roll out a batch of cookie dough between these two sheets of parchment paper.

Remove the top layer of parchment and cut out your cookies using the large heart cutter in your kit. {TIP: Dipping the cutter in flour helps to keep it from sticking}. I usually keep the cookies on this same parchment throughout so they don’t have a chance to lose their shape. Just be sure to space them about 3 – 4 cm apart. This step is helpful to ensure that the cookies don’t lose their shape, particularly the middle heart layer which is more fragile to handle.vSlide the parchment onto a cookie sheet. Put this in the fridge to firm up so you can easily pull away the excess dough.

Once the dough has firmed up pull away the excess from around the cut out shapes. You can save the scraps for more cookies later.

Before baking chill the cookies and the cookie sheet again for about 10 minutes before putting them in the oven. Bake for about 8 – 10 minutes. Remove once the edges of the cookies are just starting to look brown and the tops look set. Slide the parchment onto a cooling rack and let them sit for a few minutes until the cookies are cool and strong enough to handle.

Roll out more cookie dough while you’re waiting. When rolling out the dough for the middle piñata layer, you want it to be a little thicker than your other layers. Using the large heart cookie cutter, cut out a heart and place the smaller heart cookie cutter in the centre of the heart to cut out a hole. For each Pinata cookie, you will need three cookies and only one should have the centre cut out. Chill the dough as you did for the first round.

When it’s firm remove the excess dough from the outside.

Carefully remove the heart centre and place those alongside your other cookies to bake. We will use these for our Cookie Cards.

Again, chill these very well on the cookie sheet before baking them for 8 to 10 minutes. {Chilling the dough before baking prevents them from spreading} Remove when the bottom edges begin to brown and cool carefully, as you did for the first set.

To assemble, group your cookies. Each group should have 2 large regular heart cookies and one heart cookie with the center cut out.

Pipe a ring of the royal icing around the bottom of the heart cookie with the centre cut out and glue the middle part of your cookie to the bottom.

Fill the cookie with some sprinkles and add a secret message. Don’t overfill them and check to make sure the top of your cookie will fit on with no trouble.

Pipe another ring of icing around the top border and glue the top on.

To recap:

HOW TO DECORATE YOUR COOKIES

Advanced Flooding Technique 

Cut a small hole at the bottom of your piping bag and draw (pipe) an outline of the heart onto the biscuit. Wait a few minutes for the border to set and harden. This will act as the “wall” to stop the royal icing from running over.

Fill the cookie with your royal icing and pipe enough icing to cover the entire biscuit without overfilling it – don’t worry about it being neat at this point. Use a toothpick to spread the icing evenly inside the hard icing ‘wall’. If the surface of the icing isn’t flat, gently shake the biscuit back and forth until you have a smooth covering.

Decorate with left over sprinkles and let harden overnight.

Beginners and Little Bakers

For little bakers we suggest filling a small bowl with the royal icing and giving them ice cream sticks to paint the royal icing onto their biscuits and decorate with sprinkles.

Reserve some royal icing to glue your small hearts onto your cookie cards.

Allow cookies to dry for a few hours until the icing is hard.

MAKING YOUR COOKIE CARDS

Cut out a small piece of parchment paper smaller than your heart and glue it to the cookie card with Pritt or Glue.

Pipe a dollop of royal icing onto the small piece of parchment paper and place your small heart cookie on top of the parchment paper to “glue” your cookie to the card. Allow it to set before placing the cookie card into the plastic sleeve.

Now be sure to spoil your Valentine with your special bakes.

Perfect Sugar Cookie Dough

  • 565 g All Purpose Flour
  • 1 tsp Salt
  • 340 g Unsalted Butter
  • 300 g Sugar
  • 2 Small Eggs
  • 10 ml Vanilla Essence
  1. Preheat your oven to 180 degrees Celsius. 

  2. Place butter and sugar in a large bowl of an electric stand mixer and beat until light in colour (at least 3 minutes), alternatively use an electric hand-held mixer. 

  3. Add eggs and vanilla essence and beat to combine. 

  4. Sift the Flour Mix and gradually add the flour to the mixture. Beat until mixture pulls away from the side of the bowl. Turn out onto your surface and knead the dough further with your hands until it all comes together.

  5. See step by step instructions for baking in blog post.