Sweet Heart Biscuits

Feb 12

2 min read

Updated: Feb 15

Hello!

Here is another delicious sweet treat- Sweet heart biscuits.

I am a visual person, so the idea of "pretty food" is very appealing to me. Whether you’re looking for something for Valentine’s Day or- like me- you just love to make beautiful things, you have come across the perfect recipe.

This recipe is based on shortbread, but unlike a traditional shortbread, you won't get that crunch. What you will get instead is a biscuit that melts in your mouth.

Even better for those of us with food intolerances, it is:

Dairy-free
Egg-free
Vegan

Don't have a heart mould? No problems! Simply roll the dough into small portions, then press your thumb or a spoon into the middle to make a well for your topping (these are sometimes called thumbprint biscuits)

If you're after the mould you can find it here

Sweet Heart Biscuit Recipe

Recipe makes 12 biscuits.

15og Vegan butter or margarine (I used Olivani)
225g Plain flour
75g Caster sugar
1 tsp Vanilla extract
pinch of salt

Toppings

Jam of your desired flavour. Must be nice and thick I use Barkers squeezable Mixed berry
Shredded coconut (Optional)

Step 1 : The Dough

In a large bowl, rub the cold vegan butter/margarine into the flour and sugar using your fingertips until it looks like fine breadcrumbs.

Add the vanilla and salt. Mix through gently. Don't over work the dough.

Squeeze the mixture together until it forms a smooth ball. If it feels too crumbly to hold its shape, add a teaspoon of cold water—but be careful, you want "malleable," not "sticky."

Measure 12 balls of dough- roughly 38grams each.

Flour
Sugar
Mix dry ingredients
Butter
MIx butter to dry ingredients
Dough crumbs
Add Vanilla
Add salt
Mix through
Pressing dough
Forming ball
Dough ball

Step 2 : Press into moulds:

Grease the mould - Ive used oil spray but you can use butter/margarine

Take pieces of dough and press them firmly into your silicone heart moulds.

Use the back of a spoon to level off the tops so they are flat.

This is the most important step! Put the filled mould in the fridge for at least 30 minutes. This prevents the fat from melting too fast, which helps the biscuits keep the perfect heart shape.