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Heart shaped biscuits – crumbly, buttery biscuits with perfectly pink icing – time for tea in bed.

125g butter or margarine, softened
60ml (50g) castor sugar
375ml (210g) Snowflake Cake Wheat Flour
30ml milk

For the icing
375ml (200g) icing sugar
45ml water


  1. Cream the butter and castor sugar together. Sift the flour, then add to butter mixture with the milk and mix well to form a soft dough.
  2. Roll out the dough onto a lightly floured surface to a thickness of about 3 mm. Use a heart-shaped cookie cutter to cut out shapes. Place onto greased baking trays.
  3. Bake in preheated oven at 180°C for 10-12 minutes or until golden brown. Turn the cookies out onto wire racks to cool.
  4. For the icing: Sift the icing sugar and add enough water to mix to a smooth, runny consistency. Add the food colouring. Ice the biscuits and decorate with sprinkles. Leave to set and store them in an airtight container.
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