Annabel Karmel's Ginger Heart Biscuits Recipe

Spice up your Valentine’s Day with these adorable heart shaped biscuits.

Prep: 30 minutes (plus chill time)

Cook: 8 – 10 minutes

Makes: 30 – 40 biscuits



130g softened butter 100g light brown sugar 120g golden syrup 1 tsp bicarbonate of soda 2 tsp ground ginger 300g plain flour 1 egg yolk Generous pinch of salt


300g fondant icing sugar Pink and red food colouring

Icing pens, to decorate Heart shaped cookie cutters


  1. Preheat the oven to 180C Fan. Line 3 baking sheets with baking paper.

  2. Measure the butter, sugar and syrup together in a large bowl. Whisk until fluffy using a hand whisk. Add the remaining ingredients and whisk until the dough has come together. Knead on a floured work surface. Roll out to the thickness of a £1 coin. Cut out heart shapes using a cutter. Place on the baking sheets and chill in the fridge for 30 minutes.

  3. Bake for 8 to 10 minutes until lightly golden around the edges. Cool on a wire rack.

  4. Measure the icing into a bowl. Add enough water to make a thick but still runny consistency. Divide between two bowls. Add red colouring to one and pink colouring to the other. Spoon into two piping bags. Pipe onto the heart biscuits making sure you cover the whole surface. Leave to set. When set, pipe messages on top using writing icing pens. Leave the icing to set.

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