About the bake
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.
Method
Step 1:
Preheat the oven to 180°C (160°C fan, gas mark 4).
Step 2:
Sift the flour, baking powder and spices into a large bowl.
Step 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.
Step 4:
Dust the work surface lightly with flour then roll out the dough to about 1 cm thick.
Step 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.
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.
Step 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.
Ingredients
- 750g Allinson's plain white flour
- 1 tsp Baking powder
- 2 tsp Ginger (ground)
- 2 tsp Cinnamon (ground)
- 1 tsp Mixed spice
- 225g Butter (unsalted)
- 1pinch Salt
- 115g Billington's Unrefined Light Muscovado Sugar
- 200g Golden syrup
- 150g Black treacle
- 500g Silver Spoon Icing Sugar
- 750g Allinson's plain white flour
For the Decoration
- 500g Royal icing sugar
Recipe Reviews
Super nice!!
Very traditional
Perfect and delicious. Amazing for the boyfriend on valentines.
Ingredients
- 750g Allinson's plain white flour
- 1 tsp Baking powder
- 2 tsp Ginger (ground)
- 2 tsp Cinnamon (ground)
- 1 tsp Mixed spice
- 225g Butter (unsalted)
- 1pinch Salt
- 115g Billington's Unrefined Light Muscovado Sugar
- 200g Golden syrup
- 150g Black treacle
- 500g Silver Spoon Icing Sugar
- 750g Allinson's plain white flour
For the Decoration
- 500g Royal icing sugar