Before you start, read the tips at the bottom of the recipe.
Tip the flour and butter into a bowl.
Use your fingers to squash the lumps
of butter into the flour, then rub together
until the mixture resembles wet sand.
Add the sugar and egg yolk and 1-2 tbsp
cold water. Mix together with a blunt
cutlery knife, then your hands, until
it becomes a soft dough. (Or, get an
adult to help you to do this in a food
processor.) Wrap the dough in cling film
and pop in the fridge for 20 mins to chill.
Heat oven to 200C/180C fan/gas 6.
Line 2 baking trays with baking
parchment. Put the candy canes in
a resealable plastic bag, then wrap
in a tea towel. Use a rolling pin to bash
them to a chunky rubble. Set to one side.
Dust your work surface with a little
flour, then use a rolling pin to roll out the
dough. Cut out heart shapes with your
big cookie cutter. Put them on the baking
trays, spaced a little apart. Use your
small cutter to cut out a little heart in
the centre of each big heart. Re-roll your
cuttings to make about 20 hearts in total.
Bake for 8 mins. Carefully remove the
trays from the oven, then fill each small
heart with a little of the crushed candy
cane. Return to the oven for 4 mins more,
until the biscuits are just starting to turn
golden and the candy cane has melted.
Once out of the oven, quickly sprinkle
the gooey centre of each heart with a
little extra crushed candy cane. Leave
to set and cool completely on the trays.
Once cool, the biscuits will peel straight
off the trays. Wrap them in pretty boxes
to give as a gift.