This fantastic recipe is perfect for Valentine's Day and indeed any day of the week. Simple to make and not to mention delicious, these heart biscuits can be personalised for the one (or ones) you love...
Valentine's Day Heart Biscuits
100g white chocolate
100g fresh raspberries (frozen ones are fine)
200g unsalted butter at room temperature
200g caster sugar
1 egg (at room temperature and lightly beaten)
450g plain flour
200g royal icing
1. Pre-heat your oven to 180ºC (160ºC fan). Using a food processor blitz the chocolate until it is fine crumbs then add the raspberries and blitz again. If you are using frozen raspberries ensure they are completely defrosted first.
2. Add all the rest of the ingredients and blend until it forms a ball of dough.
3. Gently knead the dough then wrap it in cling film and chill for an hour (or overnight).
4. Remove the dough from the fridge a small amount at a time. The more chilled the dough is the better it will hold the shape of the cookie cutter. Lightly knead the dough on a floured surface then roll it out and cut out your shapes.
5. Place the shapes on a lined baking sheet and place in the oven for 10-15 minutes.
Keep a close eye on the biscuits as they have a subtle pink colour and it’s hard to see when they are done. After 10 minutes carefully lift one up and look underneath. If the edges are starting to brown they are ready to be placed on a rack to cool.
How to decorate the biscuits
1. Mix up the royal icing with water till it is an easy to pipe consistency. Separate it into bowls and add your chosen food colours to each one, then place in piping bags with a small nozzle.
2. Create an outline on each biscuit with thin line of the royal icing and leave to completely dry.
3. Add a little more water to your royal icing so that it’s a runny consistency and fill in the outlines on the biscuit. This is called flooding.
4. If you want to add dots that are in the flooding you can start while it’s still wet. Simply add small drops of icing into the flooding. Or you can wait till the flooded icing is hard and add decorations later. These dots will be raised on the top.
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Emma Morton Turner, Guest Editor
View all posts by Emma Morton Turner, Guest Editor