250g butter, at room temperature
200g plain flour
60g icing sugar (powdered sugar)
75g corn flour
1 tsp pure vanilla extract
4 PEPPADEW® peppers, finely chopped
Beat the butter with the icing sugar until creamy. Stir in the vanilla with a little of the flour, then add the rest of the flour, the corn flour and the PEPPADEW® peppers. Mix to a dough. Shape the dough to a round, wrap in saran wrap and chill for at least 1 hour. Preheat the oven to 180C. Let the dough stand at room temperature for 10-15 minutes to soften slightly, then roll out. Cut out hearts with a biscuit cutter and space these on baking sheets. Bake for 8 to 10 minutes until the hearts are golden at the edges. They will still be soft but will harden on cooling. Cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.