German Heart Biscuits

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Gingerbread heart biscuits are traditionally seen at German christmas markets. These beautifully decorated german heart biscuits are incredibly simple to bake and with a batch of royal icing you can let you creative side run wild.


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

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

    • 750g Plain White Flour (We use Allinson)
    • 1 tsp Baking powder
    • 2 tsp Ginger (ground)
    • 2 tsp Cinnamon (ground)
    • 1 tsp Mixed spice
  3. Over a gentle heat, stir the butter, salt, sugar, golden syrup and treacle together until smooth. Add to the bowl and mix to a dough.

    • 225g Butter (unsalted)
    • Pinch of Salt
    • 115g Unrefined Light Muscovado Sugar (We use Billington's)
    • 200g Golden syrup
    • 150g Black treacle
  4. Dust the work surface lightly with flour then roll out the dough to about 1 cm thick.

  5. Use a heart cookie cutter to stamp out your design and re-roll any excess trimmings to repeat the process.  Place each one a baking tray lined with baking parchment.

  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. Make up the icing as directed on the packet and place in a piping bag with a small nozzle. Decorate each biscuit with your design and then leave to set.

    • 500g Royal Icing Sugar

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