Wednesday, 24 March 2021

Heart Shaker Cookies (Culinary Arts Ministry)


Sharing this item for my church's culinary arts ministry class this Sunday 28th Mar. May you be blessed by it!

Heart-shaped Shaker Cookies (makes 9 shaker cookies or 18 window-pane cookies)

Ingredients for Cookie Dough
Vanilla Butter Cookie
58g unsalted butter (cold, cut into cubes)
50g castor sugar
28g whole egg (1/2 a whole egg)
¼ tsp vanilla essence (1.25g)
120g all-purpose flour, sifted
15g corn starch
1g salt (1/6 tsp)
Drop of red food colouring (optional)

Candy Window Pane
18g isomalt or crushed clear candies

5g sprinkles
8g chocolate chips/candy melts + 1-2g oil/shortening* (*optional: adjust to pipeable consistency)

1. Line a baking sheet/tray with aluminium foil.

2. Using an electric mixer, cream butter and sugar till pale and fluffy. Scrape down the bowl, and add the egg and vanilla bit by bit. Continue beating till they are well incorporated and the mixture lightens in colour.

3. On low speed, mix in sifted flour, cornstarch and salt bit by bit. Add in red colouring (optional) and mix well.

4. Form the dough into a disc (chill for about half an hour in clingwrap – ideal).

5. If you chill, roll the dough to ¼-inch (0.6-cm) on a baking sheet. Cut out hearts from the dough using a larger 5-cm heart-shaped cutter. Place the cut-out hearts on the baking tray with aluminium foil. Punch out a smaller heart inside the bigger heart using the 3-cm cutter. Reroll the scraps and repeat till all the dough is used up.

If you do not chill, roll the dough to ¼-inch (0.6-cm) directly onto the aluminium foil. Cut out hearts using the larger 5-cm heart-shaped cutter. Remove the excess dough scraps around the hearts. Punch out a smaller heart inside the bigger heart using the 3-cm cutter. Reroll the scraps and repeat till all the dough is used up. You can also bake the cut-out hearts as cookies by themselves.

*Do not overwork the dough, especially with the heat from your hands.

6. Preheat oven to 170oC (338oF). Check with an oven thermometer to ensure the temperature is accurate so that you do not overbake your cookies by the time the isomalt melts.

7. Add in a thin layer of isomalt or crushed candies powder in the inside of the cookies (for isomalt around 2 tiny coffee stirrer spoons). Distribute evenly. If you are using crushed candies, the layer should be thicker than isomalt.

**See the video here to see the thickness of isomalt you should add for clear window.

8. Bake for 18 minutes or until all the isomalt/candies melt.

9. Let the cookies cool completely before lifting off the baking sheet to ensure that the candy has fully set.

10. To assemble the shaker cookie, place sprinkles inside the window pane of one cookie. Melt chocolate in piping bag using a microwave (30s on high) or double-boiler. Pipe a ring of chocolate around the window pane and stick on another cookie. Decorate with more sprinkles if desired.

Hope you like it!

With lots of love,



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