Glass hearts
Glass Hearts
Glass hearts (biscuits lactose free with gummy bears)
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I’ve often seen these glass-effect biscuits on the internet, but I had never tried to bake them.
For Valentine’s Day I wanted to bake something new and with a wow effect, so I searched for some recipes on the web and I found these biscuits, and surprise… They are very easy to make
As a base I preferred to use my shortcrust pastry, which is super tested and for the glass effect I used the gummy bears… needless to say that they didn’t make it to Valentine’s Day, because they were finished in ten minutes
Preparation time:
30 Minutes
Rest Time:
2 Hours and 20 Minutes
Cooking time:
13 Minutes
Portions
10
Cooking method:
Oven
Difficulty:
Easy
Ingredients for glass hearts
- 53 g lactose free butter;
- 14 g yolks;
- vanilla powder to taste;
- 20-25 gummy bears.
- 90 g Flour 00 (W110-120);
- 36 g icing sugar;
- a pinch of salt.
Tools
- rolling pin;
- 5.5 cm and 3.5 cm heart cutters;
- a kitchen planetary mixer, whit K-beater;
- baking tray;
- baking paper.
Prepare the shortcrust pastry for the biscuits
Pour the flour, icing sugar, lactose free butter and vanilla into the kitchen planetary mixer and mix with a K-beater until the mixture is large crumbs.
Add yolks and salt, and mix until the mixture is homogeneous. Form a loaf and let it rest in the fridge at 4° C for at least 2 hours.
Prepare the biscuits
Remove the loaf from the fridge, roll out the shortcrust pastry to a thickness of 4 mm and cut hearts with the 5.5 cm pastry cutter, for every biscuit make a hole for the glass using the other cutter.
Leave the biscuits to rest in the fridge at 4° C for 20 minutes, in the meantime preheat the convection oven to 175° C.
You can rework the shortcrust pastry and make other biscuits, or bake the small hearts separately and eat them.
Bake the biscuits at 170 °C for 10 minutes, remove the dripping pan and place the gummy bears into the hole of the biscuits, lower the oven to 160° C and bake them for 3 minutes or until the gummy bears will melt.
Remove the dripping pan from the oven, let the biscuits cool before removing from the baking paper.
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