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Spiced hearts Recipes
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Recipe Name : Spiced hearts
Country : United States
Rating :
Category : Home > Desserts > Biscuits
Chef : Michelle Southan
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1 egg white
300g (2 cups) pure icing sugar, sifted
3-4 tsp fresh lemon juice
2-3 drops red liquid food colouring

Spiced dough:
Biscuit dough (see related recipe)
155g (3/4 cup, firmly packed) brown sugar
75g (1/2 cup) plain flour, extra
2 tsp mixed spice
1 tsp ground ginger

To make spiced dough, replace icing sugar in dough with brown sugar and custard powder with extra flour. Add mixed spice and ginger with the sugar.

Preheat oven to 160C. 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.

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.

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.

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.