These pretty heart shaped biscuits are not as difficult to make as you might think. Make them just for fun or give them to a loved one.
They are decorated with a simple design which requires only a minimal amount of piping skills (or equipment) so anyone can give them a try.
A simple but effective iced biscuit
I like making biscuits! And over the years I have made a lot of biscuits.I have even written several books on biscuits (or cookies as publishers often want to call them, I think publishers think it is a more user-friendly term) including Classic Biscuits & Family Favourites (Making & Baking Series) and Cookies Galore. Several of my books are still available on amazon.
Often I opt for simple undecorated cookies such as my classic chocolate chip cookies or oat and raisin cookies or orange and almond shortbreads. But I also sometimes like to spend a little more time in the kitchen decorating iced cookies. Especially if I am making them for a special occasion or someone special.
Bit that's doesn't mean they have to be difficult. For these Iced Sweetheart biscuits, I have opted for a fairly simple design that requires only a minimal amount of piping skills (or equipment) so anyone can give it a try.
It may be quite a simple design but I think it is really effective.
I've used heart shape cutters but the design would work just as well with round cutters too.
For some truly stunning piped biscuits take a look at Sweet Ambs website. I can only dream of being able to make and decorate biscuits like Ambers.
Step by step - making the iced sweetheart biscuits
Step by step decorating the iced sweetheart biscuits
Step 1 Make the icing
The icing for these biscuits should be to a consistency known as flooding. This means it should be thin enough that it smooths out itself in about 10-12 seconds.
For this design, I have divided the icing into two and colour one portion pink and the other red.
To test the consistancy of the icing
Take a spoonful of icing and drop it back into the bowl and in 10-12 seconds the icing should be smooth again.
Make the basic icing thicker then divide equally between two bowls. Colour the icing, then thin out with water to the correct consistency.
Check out this post from the pink whisk for more detailed tips and hints of how to flood ice.
Once you have made the icings, spoon into two disposable bags fitted with a plain nozzle or snip a very small piece off the end of the bag. The nozzles are not essential but they do help to get a neater finish.
Working on one biscuit at a time.
Step 2 Pipe the outline
Pipe the outline of the biscuits as near to the edge as possible (I am a bit too far in, in this picture).
Some people suggest doing this with a slightly thicker icing but that just adds an extra step and it is hard to completely hide the outline on the finished biscuit. As long as the icing is not so runny it runs off the side of the biscuit you will be fine and will get a better finish.
Step 3 Filling in the icing
Next, immediately start to fill in the outline with the icing.
Use the tip of the nozzle or a skewer to gently nudge the icing together if required. Gently tapping the biscuit on the table will also help the icing to smooth out.
Step 4 Add the decoration
Using the contrasting colour, pipe small dots around the edge of the heart.
Starting in the top middle gently drag a skewer or toothpick through the icing dots to the bottom. Then repeat on the other side.
Allow to dry before serving or storing in an airtight container.
Repeat with the remaining biscuits. Decorate half the biscuits flooded with the dark colour and half with the lighter colour.
Iced Sweetheart biscuits
Equipment
- mixing bowls
- rolling pin
- heart shape cookie cutter
- baking sheet
- cooling rack
- piping bag
- writing nozzle (optional)
- skewer
Ingredients
Biscuits
- 175 g plain flour
- 100 g butter cut into cubes
- 50 g caster sugar
- 1 egg yolk
- ¼ teaspoon vanilla extract
- about 2 teaspoon water
Icing
- 350 g royal icing sugar
- about 3 tablespoon water
- red food colouring
Instructions
To make the biscuits
- Sift 175g (6oz) flour into a mixing bowl. Add 100g (3½oz) butter and rub in until the mixture resembles fine breadcrumbs.Stir in 50g (2oz) caster sugar.
- Make a well in the centre and drop in 1 egg yolk. Add ¼ teaspoon vanilla extract and a teaspoon of water. Bring the mixture together with your hands to form a soft dough, adding a little more water if required. Cover and chill for 30 minutes.
- Roll out the dough on a lightly floured work surface to about 5mm (¼in) thick. Using a cookie cutter cut out as many hearts as you can and place on a lightly greased baking sheet. You will need two baking sheets for all the biscuits.
- Gather the trimming together and re-roll and continue to cut our more hearts until all the dough has been used. Chill for a further 20 minutes.
- Preheat the oven to 190℃ /170℃ fan/gas mark 5. Bake for 10–12 minutes until pale golden swapping the baking sheets around for the last few minutes.
- Allow to cool on the baking sheet for a few minutes then transfer to a wire rack to cool completely.
To decorate the biscuits
- Sift 350g (12oz) icing sugar into a small bowl and beat in enough water to make a smooth thick icing.
- Divide between two bowls and colour one bowl of icing dark pink and the other a pale pink.
- Thin the icing to flooding consistency (see notes).
- Spoon into two piping bags fitted with a plain nozzle.
- Pipe the outline of one heart with dark pink then flood the centre to fill.
- Pipe small dots around the edge of the hearts , then use a skewer to drag through the dots.
- Repeat until you have iced half the biscuits then reverse the colours for the second half.
- Allow to dry before serving.
Notes
- To test the consistency of the icing - Take a spoonful of icing and drop it back into the bowl and in 10-12 seconds the icing should be smooth again.
- Make the basic icing thicker then divide equally between two bowls. Colour the icing, then thin out with water to the correct consistency.
- The biscuits will keep in an airtight tin for about 1 week.
- Freeze undecorated for up to 3 months.
ch1ar4
good but once i put my mixture in the fridge i had realised that the recipe doesn't mention to add sugar! freaked out a bit but i added it in soon after.. but great recipe though 🙂
Jacqueline Bellefontaine
Hi, The recipe does include when to add the sugar, it is at the end of step one after you have rubbed the butter into the flour. You must have missed it - No worries it happens to me too. Glad you noticed you had missed int time to add some and enjoyed the cookies anyway.
Amanda
Your biscuits look absolutely gorgeous!
Jacqueline Bellefonatine
Thank you it was fun to take some time out to make them
Choclette
No no, there is a difference between cookies and biscuits - biscuits are the English kind that snap or crumble and cookies are the soft squidgie kine - that's what I reckon and I'm sticking to it 😉
Your biscuits look fabulous and so beautifully iced.
Jacqueline Bellefonatine
Ha Ha I wont argue:) You stick to it. I have been asking around and not got a definative answer. Maybe one day. Thanks for the compliments on the icing. J x
Lucy
Love that effect you've used, it looks so good. My hand would never be steady enough for this!
Jacqueline Bellefonatine
I'm sure you could it is quite simple and you dont have to be too precise. I cant do perfection 🙂
Louise Fairweather
These are beautiful. I am going to have to have a go at doing this type of icing
Jacqueline Bellefonatine
Do its really quite easy and you don't have to be too precise. Let me know how you get on.
Shell Louise
These are so pretty. I love how you made the design on them 🙂
Jacqueline Bellefonatine
Thank you and surprisingly simple which always appeals to me
Angela / Only Crumbs Remain
I love how pretty and elegant your biscuits are Jacqueline - very girlie 🙂 Interesting that your publishers insist on you using the word 'cookie' regardless - I always had the impression that biscuits and cookies were two different things with cookies having more of a chew than biscuits which have a snap.
Lovely bake 🙂
Angela x
Jacqueline Bellefonatine
I believe Cookies is an American term which has been widely used over here so now I think they are interchangable as you do get crisp cookies as well as soft ones.
Leanne
These are beautiful and simple in the execution but have a lovely effect. These look very fancy and I love feathering!!
Jacqueline Bellefonatine
Thank you it is very effective for a surprisingly simple technique
Hazel Ryan
oh these are just delightful... I have yet to find an icing recipe that I like for flooding so will have to give your a try! Thanks for sharing! Hazel x
Jacqueline Bellefonatine
Thank you. Do let me now how you get one would love to see a picture too
thebeesleybuzz
absolutely love the heart pattern - soooo pretty! #gbbobloggers2016
Jacqueline Bellefonatine
Thank you
Jenny Paulin
Really beautiful biscuits - they look very GBBO worthy and very uniformed in size and decoration. I am impressed. i could never make biscuits as neat and tidy as these. I am in awe 🙂
Thank you for linking up your gorgeous biscuits to #GBBOBloggers2016
Jacqueline Bellefonatine
Thank you Jenny. Not often I get the time or the desire to just enjoy a bit of baking and decorating for the sake of it but after a week of fairly full on gardening it was lovely that the Bake off gave me an excuse to take time out and enjoy some frivolous cooking.
Gina
They look so pretty and would make a perfect gift.
Jacqueline Bellefonatine
Thank you .
Mandy
I think these look absolutely lovely and they look even prettier because of the two different colours. My icing skills aren't up to much so I'd be nervous to attempt something like this for the blog!
Jacqueline Bellefonatine
By most cake icing standards theses are relatively easy but you do need to take a bit of time. and practise helps obviously 🙂 I enjoyed taking a bit of time out to make them.