Glitzy Eurovision iced biscuits recipe
 Pick the flags of your favourite Eurovision countries to decorate these tasty, melt-in-the-mouth shortbread hearts! Make them glam and fun with lots of glitter and sprinkles. The shortbread itself is extremely quick to make. You will need a few disposable or paper piping bags for this recipe and a 7cm/2¾in wide heart-shaped cutter. 180g/6oz salted butter, softened85g/3oz caster sugar1 tsp vanilla bean paste (or extract) 270g/9¾oz plain flour, plus extra for sprinkling 180g/6oz salted butter, softened 85g/3oz caster sugar 1 tsp vanilla bean paste (or extract) 270g/9¾oz plain flour, plus extra for sprinkling 60g/2¼oz egg white (from approximately 2 free-range eggs), plus extra if needed 360g/12½oz icing sugar, sieved, plus extra if neededgel food colouring (colours depend on the flags being drawn) 60g/2¼oz egg white (from approximately 2 free-range eggs), plus extra if needed 360g/12½oz icing sugar, sieved, plus extra if needed gel food colouring (colours depend on the flags being drawn) edible sprinkles edible glitter edible sprinkles edible glitter Method Line two baking trays with baking paper or silicone mats. (Ideally, make sure these trays fit in your fridge or freezer.)To make the shortbread, beat together the butter and caster sugar in a large bowl until smooth and combined. This can be done with a wooden spoon or a spatula. (Don't cream the butter as if you were making a cake or the biscuits will be very bubbly on top and more likely to spread.) Whisk in the vanilla bean paste. Add the flour and use a spatula to mix into a smooth dough. You may find it easier just to use your hands after a while. Aim to minimise how much you handle the dough, though – the less it is worked, the less the gluten develops which makes for a more melt-in-the-mouth result.Turn out onto a well-floured surface. Sprinkle the top of the dough with a very light dusting of flour and roll out until the dough is about the thickness of a pound coin (or a Euro!). Stamp out hearts with a 7cm/2¾in wide heart-shaped cutter and transfer to the prepared baking trays. Chill in the fridge for at least 30 minutes, or in the freezer for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Bake for 8-10 minutes or until a pale golden colour (smaller biscuits will bake more quickly). Transfer to a wire rack to cool completely. To make the icing, add the egg white to a bowl and whisk with the icing sugar until smooth. To check for the right consistency, run a knife through the icing – it should take around 15–20 seconds to return to a smooth consistency. You may need a little more icing sugar or egg white to adjust the consistency slightly. Divide the icing between different bowls according to how many different colours you need for your flags. Stir in the gel food colourings to get the desired colours. The flags are primarily blue and red, so make plenty of these colours.Transfer the coloured icing to piping bags.Use scissors to cut a small opening in the bags. You can use the same piping bag for both outlining and ‘flooding’ (filling in the outline) as the icing consistency works for both and the areas being covered are quite small. Pipe your chosen Eurovision flags on the biscuits. When you have flooded the middle, use a cocktail stick to to smooth the icing and fill in any gaps. Allow the biscuits to dry, uncovered, at room temperature for at least 1 hour. You can add a border to decorate with sprinkles, or brush edible glitter over the flags. Line two baking trays with baking paper or silicone mats. (Ideally, make sure these trays fit in your fridge or freezer.) Line two baking trays with baking paper or silicone mats. (Ideally, make sure these trays fit in your fridge or freezer.) To make the shortbread, beat together the butter and caster sugar in a large bowl until smooth and combined. This can be done with a wooden spoon or a spatula. (Don't cream the butter as if you were making a cake or the biscuits will be very bubbly on top and more likely to spread.) Whisk in the vanilla bean paste. To make the shortbread, beat together the butter and caster sugar in a large bowl until smooth and combined. This can be done with a wooden spoon or a spatula. (Don't cream the butter as if you were making a cake or the biscuits will be very bubbly on top and more likely to spread.) Whisk in the vanilla bean paste. Add the flour and use a spatula to mix into a smooth dough. You may find it easier just to use your hands after a while. Aim to minimise how much you handle the dough, though – the less it is worked, the less the gluten develops which makes for a more melt-in-the-mouth result. Add the flour and use a spatula to mix into a smooth dough. You may find it easier just to use your hands after a while. Aim to minimise how much you handle the dough, though – the less it is worked, the less the gluten develops which makes for a more melt-in-the-mouth result. Turn out onto a well-floured surface. Sprinkle the top of the dough with a very light dusting of flour and roll out until the dough is about the thickness of a pound coin (or a Euro!). Turn out onto a well-floured surface. Sprinkle the top of the dough with a very light dusting of flour and roll out until the dough is about the thickness of a pound coin (or a Euro!). Stamp out hearts with a 7cm/2¾in wide heart-shaped cutter and transfer to the prepared baking trays. Chill in the fridge for at least 30 minutes, or in the freezer for 10 minutes. Stamp out hearts with a 7cm/2¾in wide heart-shaped cutter and transfer to the prepared baking trays. Chill in the fridge for at least 30 minutes, or in the freezer for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Bake for 8-10 minutes or until a pale golden colour (smaller biscuits will bake more quickly). Transfer to a wire rack to cool completely. Preheat the oven to 200C/180C Fan/Gas 6. Bake for 8-10 minutes or until a pale golden colour (smaller biscuits will bake more quickly). Transfer to a wire rack to cool completely. To make the icing, add the egg white to a bowl and whisk with the icing sugar until smooth. To check for the right consistency, run a knife through the icing – it should take around 15–20 seconds to return to a smooth consistency. You may need a little more icing sugar or egg white to adjust the consistency slightly. To make the icing, add the egg white to a bowl and whisk with the icing sugar until smooth. To check for the right consistency, run a knife through the icing – it should take around 15–20 seconds to return to a smooth consistency. You may need a little more icing sugar or egg white to adjust the consistency slightly. Divide the icing between different bowls according to how many different colours you need for your flags. Stir in the gel food colourings to get the desired colours. The flags are primarily blue and red, so make plenty of these colours. Divide the icing between different bowls according to how many different colours you need for your flags. Stir in the gel food colourings to get the desired colours. The flags are primarily blue and red, so make plenty of these colours. Transfer the coloured icing to piping bags. Transfer the coloured icing to piping bags. Use scissors to cut a small opening in the bags. You can use the same piping bag for both outlining and ‘flooding’ (filling in the outline) as the icing consistency works for both and the areas being covered are quite small. Pipe your chosen Eurovision flags on the biscuits. When you have flooded the middle, use a cocktail stick to to smooth the icing and fill in any gaps. Use scissors to cut a small opening in the bags. You can use the same piping bag for both outlining and ‘flooding’ (filling in the outline) as the icing consistency works for both and the areas being covered are quite small. Pipe your chosen Eurovision flags on the biscuits. When you have flooded the middle, use a cocktail stick to to smooth the icing and fill in any gaps. Allow the biscuits to dry, uncovered, at room temperature for at least 1 hour. You can add a border to decorate with sprinkles, or brush edible glitter over the flags. Allow the biscuits to dry, uncovered, at room temperature for at least 1 hour. You can add a border to decorate with sprinkles, or brush edible glitter over the flags. Recipe tips For an even more melt-in-the-mouth texture, swap 50g/1¾oz plain flour for cornflour (so 220g/7¾oz plain flour and 50g/1¾oz cornflour). To decorate, fine dust-like glitter will create a beautiful shimmer. Chunkier glitter pieces can be used for a different effect and works well around the border.