Valentine's Day might be a tad too commercial, but it does not hurt to spend some extra time and effort - if not money - on your loved ones!
Who can resist the charm of freshly baked biscuits? Our harvest-inspired love biscuits are deliciously buttery with a small jammy heart as decoration.
Try our recipe and spoil your loved one with a lunchbox surprise, something special with tea or even a decadent bite with a glass of bubbly!
Short bread dough (makes about 15 cookies)
180 g butter
90 g sugar
2 g salt
270 g cake flour
Cream the butter, sugar and salt until light, white and fluffy.
Add all the flour and mix on low speed until the mixture combines into a dough.
Roll it out to desired thickness.
Cut out large heart shapes.
Use a smaller heart shape to cut out the centre of half of the big hearts.
Place all the hearts on a baking tray lined with baking paper.
Bake at 160 °C for approximately 15 minutes until the edges start to brown.
Take out, cool slightly in the pan and then on a cooling rack.
Icing (between cookies)
1 cup icing sugar
2 tbsp egg white
Mix together to combine icing.
Spread on the whole heart and stick heart with cut-out on top.
(if making your own jam heart seems like too much trouble, just spoon your favourite jam into the small heart cut-out and voila!)
500 g mixed berry puree
38 g granulated sugar
13 g pectin
500 g granulated sugar
100 g glucose
9 g citric acid
Bring puree to the boil.
Combine pectin with smaller amount of sugar and add puree.
Add glucose and sugar and cook to approximately 160 °C.
Remove from heat and whisk in citric acid (dissolved in a dash of water).
Pour out and allow to set at room temperature (best overnight).
Use small heart cutter to cut out heart once set.
Take the cut out heart and place inside the small heart cut-out of the top cookie.