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dough with a heart shape cut out, next to a rolling pin. Tried & Tested

German heart biscuits

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3.333 stars based on 6 ratings

You will always see these gingerbread hearts hanging up at German food markets.The best thing about this recipe is you can really go to town with the decoration and easily personalise them with a name or message. A great homemade gift.

Key Information

  • Prep:
  • Bake:
  • Serves:4
  • Skill level:medium

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Ingredients

  • 750g 26½ oz Plain white flour (we use Allinson) Plain white flour
  • 1tsp 1tsp Baking powder
  • 2tsp 2tsp Ginger (ground)
  • 2tsp 2tsp Cinnamon ground
  • 1tsp 1tsp Mixed spice
  • 225g 8 oz Butter (unsalted)
  • pinch pinch Salt
  • 115g 4⅛ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  • 200g 7⅛ oz Golden syrup (we use Silver Spoon)
  • 150g 5⅜ oz Black treacle (we use Silver Spoon)
  • 500g 17⅝ oz Icing sugar (we use Silver Spoon)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, gas mark 4).

  2. Classic mode Step 2

    Sift the flour, baking powder and spices into a large bowl.

    Ingredients for this step

    • 750g 26½ oz Plain white flour (we use Allinson) Plain white flour
    • 1tsp 1tsp Baking powder
    • 1tsp 1tsp Mixed spice
    • 2tsp 2tsp Cinnamon ground
    • 2tsp 2tsp Ginger (ground)
  3. Classic mode Step 3

    Over a gentle heat, stir the butter, salt, sugar and treacle together until smooth. Add to the bowl and mix to a dough.

    Ingredients for this step

    • 225g 8 oz Butter (unsalted)
    • pinch pinch Salt
    • 115g 4⅛ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
    • 150g 5⅜ oz Black treacle (we use Silver Spoon)
  4. Classic mode Step 4

    Dust the work surface lightly with flour then roll out the dough to about 1 cm thick.

  5. Classic mode Step 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.

  6. Classic mode Step 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.

  7. Classic mode Step 7

    Make up the icing as directed on the packet and place in a piping bag with a small star shaped nozzle.

    Ingredients for this step

    • 500g 17⅝ oz Icing sugar (we use Silver Spoon)
  8. Classic mode Step 8

    Pipe a wavy edge of icing around the outside and pipe a message in the centre.

  9. Classic mode Step 9

    Decorate with sweets and thread a decorative ribbon through the hole.

  10. Classic mode Step 10

    These delightful biscuits will keep in an airtight tin for up to 10 days.