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Heart-shaped Valentine biscuits with white or pale pink icing and pink, gold and silver sprinkles
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Valentine Biscuits

Heart-shaped rose-scented Valentine Biscuits with pink icing and sprinkles. How romantic is that?
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Teatime
Cuisine: British
Servings: 30 biscuits
Author: Susie@Everyday Cooks

Ingredients

For the Valentine Biscuits:

  • 175 g plain flour
  • 100 g rice flour
  • 100 g icing sugar
  • 175 g butter, at room temperature
  • 1 large egg
  • 1 teaspoon rosewater (5ml)

For the icing:

  • 300 g icing sugar
  • 2 tablespoons powdered egg white (30ml or 2 sachets)
  • 40 ml warm water
  • 1 teaspoon rosewater (5ml)
  • Red food colouring (optional)
  • Sprinkles

Equipment

5-6cm heart cutter
Rolling pin
Baking sheet
Magic Liner
or
Silicone baking mat

Instructions

Preparation:

  • Line the baking sheet with a non-stick liner or baking parchment

For the biscuits:

  • Put the flour, rice flour and icing sugar into the processor and blitz. Add the butter in pieces and process until you have a crumbly mixture. Add the egg and rosewater and process until the dough begins to form a clump
    The dough will be very soft at this stage
  • Tear off a piece of clingfilm large enough to wrap around half the dough. Remove half the dough and wrap in the clingfilm, pulling it together into a flattened ball. Repeat with the second piece of dough.
  • Refrigerate the dough for at least 20 minutes and
  • Set the oven to 180°C fan, gas mark 6
  • When the dough has chilled, take one piece out of the fridge
  • Cut another piece of clingfilm and lay it on your work surface. You are going to roll out the dough between the 2 pieces of clingfilm to avoid mess and using extra flour
  • Unwrap the dough and tip it onto the clingfilm. Spread the wrapping over the dough. Roll out the dough to a thickness of about ½cm
  • Cut out heart shapes with the cutter
    I make about 15 biscuits, but it will depend on the cutter size
  • The dough can be re-formed into a ball and rolled out again as needed but as it warms up the dough gets soft, so it may need another 5 minutes in the fridge if you handle it a lot
  • Move each biscuit to the baking sheet. The mixture doesn't spread much so leave a small space between each
  • Bake for 10-12 minutes
    The biscuits will still be pale on top, but light golden underneath. They will firm up as they cool
  • Leave on the baking sheet for 10 minutes then transfer to a wire rack to cool
  • Repeat with the rest of the dough unless you are leaving it for later (see Note)

For the icing:

  • Sift the icing sugar and dried egg white into a bowl. Mix the powders carefully with a spoon, to avoid sugar everywhere
    If your icing sugar is new and looks okay, you may not need to bother to sieve it (I didn't, but I would for non-family guests)
  • Mix the water and rosewater. Add the liquid to the sugar a little at a time and mix until it is spreadable, but not too runny. You may not need all the water
  • Try icing one biscuit to see if the icing spreads well. Adjust the consistency if necessary and ice all the biscuits
    Add colouring at any point, a drop at a time. I coloured half my biscuits with 2 drops of red colour
  • Add sprinkles while the icing is still wet

Video

Notes

Everyday Cooks tips:
Use only half the dough and keep the rest for later, in the fridge for a week, or the freezer for 3 months
Storage:
  • Un-iced biscuits keep for a week in an airtight container
  • Iced biscuits keep for a few days in an airtight container
  • The uncooked dough will freeze for up to 3 months, wrapped in clingfilm and then sealed in a bag