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German Heart Biscuit

German Heart Biscuit

Recipe Submitted By: bakingmad

You will always see these gingerbread hearts hanging up at German food markets.The best thing about this recipe is you can really go to town with the decoration and easily personalise them with a name or message. A great homemade gift.

These biscuits will keep for 10 days in a cake tin.

Preparation Time	45 minutes
Baking Time	15 minutes
Portions	4
Skill Level	Medium
Average Rating

German Heart Biscuit Ingredients

750 grams	Plain White Flour (Allinson Nature Friendly)
1 tsp	Baking Powder
2 tsp	Ginger (ground)
2 tsp	Cinnamon (ground)
1 tsp	Mixed Spice
225 grams	Butter
1 pinch	Salt
115 grams	Light Muscovado Sugar (Billington's)
200 grams	Golden Syrup (Silver Spoon)
150 grams	Black Treacle
500 grams	Icing Sugar (Silver Spoon)
	Silver Spoon Cakecraft Coloured Choco Beans (to decorate)

This recipe uses

How to make German Heart Biscuit

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Set the oven to 180°C/160°C fan/Gas 4.
Sift the flour, baking powder and spices into a large bowl.
Over a gentle heat, stir the butter, salt, sugar and treacle together until smooth; add to the bowl and mix to a dough.
Dust the work surface lightly with flour then roll out the dough to about 1 cm thick.
Using your template cut out 4 hearts, re-rolling the trimmings if necessary. Place each one a baking tray lined with baking parchment. Tip: Use the end of an icing nozzle to cut a large hole for the ribbon.
Bake for 12–15 minutes, until the edges are darker brown than the centre. Cool for 10 minutes, then move to a wire rack.
Make up the icing as directed on the packet and place in a piping bag with a small star shaped nozzle.
Pipe a wavy edge of icing around the outside and pipe a message in the centre.
Decorate with Silver Spoon coloured choco beans and thread a decorative ribbon through the hole.
These delightful biscuits will keep in an airtight tin for up to 10 days.

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