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.

A little effort

Allinson's plain white flour

Baking powder

Ginger (ground)

Cinnamon (ground)

Mixed spice

Butter (unsalted)

Salt

Billington's Unrefined Light Muscovado Sugar

Golden syrup

Black treacle

Silver spoon icing sugar

Royal icing sugar

For the Decoration

Bring the traditional German Christmas market to your home. Follow our recipe for these heart biscuits and let your creativity shine with the icing on top.

German Heart Biscuits

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

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

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.

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

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

Bake for 12–15 minutes, until the edges are darker brown than the centre. Cool for 10 minutes, then move to a wire rack.

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.

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German Heart Biscuits

About the bake

Method

Ingredients

For the Decoration

We'd love a slice of advice.

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