The world is a brighter place with edible rose-colored glasses.
60g unsalted butter, softened
115g castor sugar
1 teaspoon strawberry flavouring
193g all-purpose flour
1/4 teaspoon salt
1 tbsp milk
4 drops pink food gel
12 yellow jolly ranchers or any coloured hard candy, crushed
Line 2 baking trays with baking paper. Set aside.
To crush your hard candy, add into a plastic zip lock bag and seal. Then place inside a kitchen towel and use a large rolling pin to crush.
Add butter and sugar into a large mixing bowl. Use an electric hand mixer to cream the two ingredients together.
Add the milk, salt, strawberry flavouring, pink food gel and egg and mix until well combined.
Next, add half the flour and mix using a spatula, then add the rest of the flour and mix until well combined. If you feel the mixture is too dry, add another tablespoon of milk.
Wrap the dough in plastic and chill for 1 hour.
Unwrap the dough once it’s chilled and place on a large piece of baking paper. Place another piece of baking paper on top. Use a large rolling pin to roll the dough out about 4mm thick.
Use a large heart shaped cookie cutter to cut out 24 hearts. Use a slightly smaller cookie cutter to cut out heart shaped holes from your large heart shaped cookies. Use a little bit of cookie dough to create the nose bridge in between the heart cookie shapes. Add little balls of dough on the sides of the hearts.
Chill the cookie shapes in the fridge for 30 min. Preheat your oven to 180C
Bake the cookie for 6 minutes. Take out of the oven and add crushed candy in the middle of the heart shaped cookies. Bake until the candy has completely melted.
Allow the cookies to chill before taking off the baking tray and serving.