These delightful heart-shaped cookies are lightly spiced with ginger, and they're a great gift to give to your loved one for Valentine's Day.
7 ingredients5 steps
Nut Free
Vegetarian
Ingredients
MetricImperial
1 tspGinger (ground)
75gBillington's Unrefined Light Muscovado Sugar
60mlWhole milk
75gUnsalted butter (softened)
100gAllinson's Plain White Flour
150gSilver Spoon Icing Sugar
A few dropsFood colouring gel (colour of your choice)
Utensils
Mixing bowl
Rolling pin
Baking sheet
Wire cooling rack
Nutritional information per 25g serving
Energy 118cal
Fat 4.1g
of which Saturates 2.6g
Carbohydrates 19g
of which Sugars 14g
Protein 0.8g
Salt 0.02g
Method
Step 1
Sieve the flour and ginger into a bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar.
Step 2
Stir in enough milk so that the mixture begins to stick together then bring the dough together with your hand. Wrap in clingfilm and chill for 30 minutes.
Step 3
Roll out the dough to about 5mm (1-4inch) thick, then cut into heart shapes using 7.5cm (3inch) biscuit cutters. Transfer the shapes to greased baking sheets.
Step 4
Re-roll the trimmings and cut out more shapes until all the dough is used. Bake in a preheated oven at 180°C (160°C fan, 350°F, gas mark 4) for 8-10 minutes. Cool on the baking sheets for about 1 minute, then transfer to wire rack to cool completely.
Step 5
For the finishing touch, seive icing sugar into a medium bowl and gradually add enough water to make a smooth, spreadable icing. A few drops of food colouring will give you a colourful finish. Alternatively use fruit juice or undiluted cordial for a fruity, colourful twist.
1 Baker Ratings
Great for last minute treats didn’t have buy anything except food dye. Only took me around 30mins . Great 👍🏻
