German heart biscuits - recipe
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Prepare
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Serves
4 -
Cook
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Skill
Medium
Ingredients
- 750 g Plain white flour
- 1 tsp Baking powder
- 2 tsp Ginger (ground)
- 2 tsp Cinnamon ground
- 1 tsp Mixed spice
- 225 g Butter (unsalted)
- Salt
- 115 g Unrefined light muscovado sugar
- 200 g Golden syrup
- 150 g Black treacle
- 500 g Icing sugar
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1
Preheat the oven to 180°C (160°C fan, gas mark 4).
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2
Sift the flour, baking powder and spices into a large bowl.
For this step you'll need:
- 750g Plain white flour
- 1tsp Baking powder
- 1tsp Mixed spice
- 2tsp Cinnamon ground
- 2tsp Ginger (ground)
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3
Over a gentle heat, stir the butter, salt, sugar and treacle together until smooth. Add to the bowl and mix to a dough.
For this step you'll need:
- 225g Butter (unsalted)
- pinch Salt
- 115g Unrefined light muscovado sugar
- 150g Black treacle
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4
Dust the work surface lightly with flour then roll out the dough to about 1 cm thick.
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5
Using your template cut out 4 hearts, re-rolling the trimmings if necessary. Place each one a baking tray lined with baking parchment. Tip: Use the end of an icing nozzle to cut a large hole for the ribbon.
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6
Bake for 12–15 minutes, until the edges are darker brown than the centre. Cool for 10 minutes, then move to a wire rack.
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7
Make up the icing as directed on the packet and place in a piping bag with a small star shaped nozzle.
For this step you'll need:
- 500g Icing sugar
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8
Pipe a wavy edge of icing around the outside and pipe a message in the centre.
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9
Decorate with sweets and thread a decorative ribbon through the hole.
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10
These delightful biscuits will keep in an airtight tin for up to 10 days.