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Spiced hearts

  • 0:40 Prep
  • 0:40 Cook
  • Makes 42


  • 1 egg white
  • 300g (2 cups) pure icing sugar, sifted
  • 3-4 teaspoons fresh lemon juice
  • 2-3 drops red liquid food colouring

Spiced dough

  • 250g butter, at room temperature
  • 1 teaspoon vanilla essence
  • 300g (2 cups) plain flour
  • 70g (1/2 cup) custard powder
  • 2 tablespoons milk
  • 155g (3/4 cup, firmly packed) brown sugar
  • 2 teaspoons mixed spice
  • 1 teaspoon ground ginger


  • 1
    Use an electric beater to beat the butter and sugar, mixed spice and ginger in a bowl until pale and creamy. Beat in the vanilla. Add the flour, custard powder and milk. Stir until a soft dough forms. Turn onto a well-floured surface and bring together. Shape into a disc. Cover with plastic wrap and place in the fridge for 1 hour to rest.
  • 2
    Preheat oven to 160ºC. Line 2 baking trays with non-stick baking paper. Cut dough in half. Roll out 1 portion on a floured surface until 4mm thick. Use a 6cm heart-shaped cutter to cut hearts from dough, re-rolling when necessary. Place on prepared trays.
  • 3
    Bake, swapping trays halfway through cooking, for 20 minutes or until golden underneath. Set aside on trays to cool slightly before transferring to a wire rack to cool completely. Repeat with remaining dough.
  • 4
    Whisk the egg white in a bowl until foamy. Stir in icing sugar. Add lemon juice. Stir until a smooth paste forms. Divide in half. Stir colouring into 1 half.
  • 5
    Place the icing in piping bags fitted with 2mm nozzles. Pipe pink and white dots around the edge of each biscuit. Draw a skewer through the dots to create a feathered effect. Set aside for 10 minutes to set.

Source: taste.com.au


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