Yields:
30 Servings
Difficulty: Medium
Prep Time: 1 Hr 30 Mins
Cook Time:
10 Mins
Total Time:
1 Hr 40 Mins
Hello everyone, welcome back to another delicious lactose free recipe. For this week special recipe, I wanted to make something so colourful it borders on obnoxious. These rainbow heart cookies are adorable, delicious, and stunning.
The secret to these cookies is to use a gel-based food colouring that can be found in a lot of supermarkets or baking suppliers. Food colouring often becomes faded during the cooking process. Gel food colours do not. They stay beautiful and bright.
The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
Adjust Servings
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Cookies
- Extra
Instructions
- Line a baking tray with baking paper. Make sure it can fit in your refrigerator on a flat surface.
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Beat the margarine and sugar in a large bowl until creamy.
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Add the eggs and vanilla extract. Mix until all ingredients are well incorporated.
- In a separate bowl mix the flour, baking powder and salt.
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Slowly add the flour mix into the margarine mixture until it forms a soft dough.
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Tip the dough out onto a clean work surface and knead until smooth.
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Weigh and divide the dough into 6 separate pieces.
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Start colouring each individual ball of dough a separate colour of the rainbow until you have a ball of red, orange, yellow, green, blue, and purple.
- By this time the dough will be very soft. Normally I would refrigerate the dough however that softness is important to make sure the layers come together and don’t split during cutting and baking.
- The next step is to stack up all the pieces of dough, so it forms one big rainbow piece. To create these cookies, we will need to then cut the stack into pieces, flip those pieces and then cut the hearts out.
- The height of the dough stack must be bigger than the size of the cookie cutter. I used a 4cm heart cookie cutter. I made sure that each layer was ¾ of a cm big, so all the layers added together would be 4.5 cm thick. Giving enough room to stamp out the heart.
- Grab the purple dough. Roll it out until it reaches your desired thickness. I tried to roll it out into a square but evidently it turned out into more of an oval. Place the dough onto the baking tray you prepared earlier.
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Grab the blue dough. Roll the dough out so it is the desired thickness and shape of the purple dough. Place the blue dough on top of the purple dough.
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I bet you can see where this is going. Repeat this process with the green, yellow, orange and then finally the red dough.
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Cover the dough pile with clingwrap and place the tray in the fridge.
- It will take 2 or more hours for the dough to harden up enough to work with.
- Preheat your oven to 170 C. Grab your cutting board and sharp knife.
- Lay a piece of baking paper down onto your work surface, off to the side.
- Line a separate tray with baking paper.
- Move the dough pile onto the cutting board.
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Use your knife to carefully cut slices 1/2 to 1 cm thick.
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Move those slices onto that piece of baking paper set to the side.
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Grab a slice. Use your cookie cutter to cut out little hearts in the dough.
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Transfer the cookies onto the baking tray. Make sure to keep them slightly apart as they will rise a little bit.
- Keep cutting out the cookies from the slices.
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Bake each tray of cookies for 10 to 14 minutes. Try to only bake one tray at a time.
- Transfer the cookies onto a wire rack and leave to cool down completely.
- As for the leftover dough I recommend gathering the leftover pieces together to be used later. This dough recipe freezes well if kept in an airtight freezer bag.
- Congratulations you have now made adorable little rainbow heart cookies.
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Serve, devour and enjoy.
