I found a Vegan frozen sweet short pastry in the supermarket, and I wanted to try it. Actually, I like making short pastry, but making Vegan short pastry is not that easy (for me) so I was really curious.
Because the pastry is already rolled it was easy to cut it with a cookie cutter, and I opted for hearts.
Up to here everything was fine, but then the pastry shrunk in the oven! My pretty fat hearts became long quirky hearts! Did this ever happen to you?
My solution: transform the hearts into pretty-quirky-modern-art hearts with some glossy icing. I did the borders white first, and then I coloured some icing with saffron powder for yellow (this also gave the biscuits a lovely saffron aroma and flavour), cocoa for chocolate, and then I added a drop of red food colouring to the yellow saffron icing for a geranium orange/red. The colour reminded me of lipstick and nail polish, but I liked it! The kids took the biscuits to the Surf Life Saving Club and they were all eaten happily, but next time I think that I will stick to my own pastry :-).
Photos and Recipes by Alessandra Zecchini ©