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.
Ingredients
- 1 tsp Ginger (ground)
- 75g Billington's Unrefined Light Muscovado Sugar
- 60ml Whole milk
- 75g Unsalted butter (softened)
- 100g Allinson's Plain White Flour
- 150g Silver Spoon Icing Sugar
- A few drops Food colouring gel (colour of your choice)
Utensils
- Mixing bowl
- Rolling pin
- Baking sheet
- Wire cooling rack
Nutritional Information
per 25g- 118cal Energy
- 4.1g Fat
- 2.6g of which Saturates
- 19g Carbohydrates
- 14g of which Sugars
- 0.8g Protein
- 0.02g Salt
Recipe Reviews
Great for last minute treats didn’t have buy anything except food dye. Only took me around 30mins . Great 👍🏻
Ingredients
- 1 tsp Ginger (ground)
- 75g Billington's Unrefined Light Muscovado Sugar
- 60ml Whole milk
- 75g Unsalted butter (softened)
- 100g Allinson's Plain White Flour
- 150g Silver Spoon Icing Sugar
- A few drops Food colouring gel (colour of your choice)
Utensils
- Mixing bowl
- Rolling pin
- Baking sheet
- Wire cooling rack
Nutritional Information
per 25g- 118cal Energy
- 4.1g Fat
- 2.6g of which Saturates
- 19g Carbohydrates
- 14g of which Sugars
- 0.8g Protein
- 0.02g Salt