Sugar and Spice Heart Cookies

(0)
Rate this recipe Thanks for your feedback!
    (Not for me)
    (OK)
    (Nice)
    (Tasty)
    (Scrumptious)

These festive sugar and spice heart cookies are perfect for a Christmas gift or decoration

10 servings

Medium 100 Minutes

Ingredients

Ingredients

For the recipe  Sugar and Spice Heart Cookies

For the cookies:

100 g Lightly Salted Butter (3 1/2 oz, softened)
100 g Light Brown Sugar (3 1/2 oz)
190 g Plain Flour (7 1/2 oz)
1 Dr. Oetker Bicarbonate of Soda Sachet x 1 sachet (1tsp)
5 g Mixed Spice (1 tsp)
15 g Ground Ginger (1 tbsp)
15 ml Whole Milk (1 tbsp)

To decorate:

60 g Icing Sugar (4 tbsp) plus extra to dust
Dr. Oetker Red Extra Strong Food Colour Gel
kg Dr. Oetker Ready to Roll White Icing (5 oz)
100 g Dr. Oetker Ready to Roll Coloured Fondant Icing (Red)
30 ml Honey (tbsp) clear and runny

preparation

Preparation

Step 1: Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line 2 baking trays with baking parchment. Put the butter and caster sugar in a bowl and beat until pale and creamy.

Step 2: Sieve the flour, Bicarbonate of Soda and spices on top. Carefully combine to make a mixture that resembles a crumble topping and then bind together with the milk. Using your hands, bring the mixture together to form a firm dough. Turn on to a lightly floured surface and knead gently until smooth and pliable.

Step 3: Roll out the dough to a thickness of ½ cm (¼ inch). Using an 8cm (3inch) wide heart shaped cookie cutter, cut out 10 hearts, re-rolling the dough as necessary. Arrange on the trays and prick with a fork. Chill for 30 minutes.

Step 4: Bake the cookies for 15-18 minutes until firm and lightly golden round the edges. Whilst the hearts are hot, using a skewer, make a small hole in the top of each cookie for threading ribbon through, then leave to cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely.

Step 5: To decorate, dust the work surface lightly with icing sugar and knead the white and red Regal-Ice in turn until smooth and pliable. Roll out thinly and cut out 6 hearts from the white Regal-Ice and 4 hearts from the red Regal-Ice, re-rolling as necessary.

Step 6: Brush the tops of each cookie with honey and stick the icing hearts on top. Carefully make a hole through the icing and biscuit beneath using a skewer, and also make a small indent in the icing above the hole for the ribbon or cord to sit neatly. Leave the cookies on a wire rack, lightly covered with greaseproof paper, for a few hours (or overnight) so that the Icing dries out a little.

Step 7: Sift 30ml (2 tbsp) icing sugar into a small bowl. Mix in 30 drops Red Gel Food Colour and mix with a few drops of warm water to achieve a thick, bright piping icing. Mix the remaining icing sugar with a little water to make a white piping icing. Load the white and red piping icing into 2 small piping bags fitted with fine writing nozzles. Pipe your designs on top of each biscuit. Leave to dry for a few minutes until firm.

Step 8: Carefully thread thin ribbon or cord through the holes on each heart; tie and hang on the tree.

1 portion = 77g

Nutritional Information for the recipe Sugar and Spice Heart Cookies

Per Serving Per 100 g / ml
Energy 1331 kJ
318 kcal
1729 kJ
413 kcal
Fat 9.50 g 12.34 g
Carbohydrate 55.69 g 72.33 g
Protein 2.20 g 2.85 g

preparation

Preparation

Step 1: Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line 2 baking trays with baking parchment. Put the butter and caster sugar in a bowl and beat until pale and creamy.

Step 2: Sieve the flour, Bicarbonate of Soda and spices on top. Carefully combine to make a mixture that resembles a crumble topping and then bind together with the milk. Using your hands, bring the mixture together to form a firm dough. Turn on to a lightly floured surface and knead gently until smooth and pliable.

Step 3: Roll out the dough to a thickness of ½ cm (¼ inch). Using an 8cm (3inch) wide heart shaped cookie cutter, cut out 10 hearts, re-rolling the dough as necessary. Arrange on the trays and prick with a fork. Chill for 30 minutes.

Step 4: Bake the cookies for 15-18 minutes until firm and lightly golden round the edges. Whilst the hearts are hot, using a skewer, make a small hole in the top of each cookie for threading ribbon through, then leave to cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely.

Step 5: To decorate, dust the work surface lightly with icing sugar and knead the white and red Regal-Ice in turn until smooth and pliable. Roll out thinly and cut out 6 hearts from the white Regal-Ice and 4 hearts from the red Regal-Ice, re-rolling as necessary.

Step 6: Brush the tops of each cookie with honey and stick the icing hearts on top. Carefully make a hole through the icing and biscuit beneath using a skewer, and also make a small indent in the icing above the hole for the ribbon or cord to sit neatly. Leave the cookies on a wire rack, lightly covered with greaseproof paper, for a few hours (or overnight) so that the Icing dries out a little.

Step 7: Sift 30ml (2 tbsp) icing sugar into a small bowl. Mix in 30 drops Red Gel Food Colour and mix with a few drops of warm water to achieve a thick, bright piping icing. Mix the remaining icing sugar with a little water to make a white piping icing. Load the white and red piping icing into 2 small piping bags fitted with fine writing nozzles. Pipe your designs on top of each biscuit. Leave to dry for a few minutes until firm.

Step 8: Carefully thread thin ribbon or cord through the holes on each heart; tie and hang on the tree.

1 portion = 77g

Nutritional Information for the recipe Sugar and Spice Heart Cookies

Per Serving Per 100 g / ml
Energy 1331 kJ
318 kcal
1729 kJ
413 kcal
Fat 9.50 g 12.34 g
Carbohydrate 55.69 g 72.33 g
Protein 2.20 g 2.85 g
Tracking consent

We would be happy if you agreed that we and our partners use cookies and similar technologies to understand how you use our website. This enables us to better understand your user behaviour and adapt our website accordingly. Furthermore, we and our partners would like to use this data for personalised offers on their platforms. If you agree to this, please click on "Agree". Please refer to our privacy policy  for detailed information. You can change your mind at any time.

Necessary features

We need these cookies and similar technologies to enable the basic functions of our website. This includes, for example, saving these settings. This is strictly necessary so that you cannot switch this off.

Always active
Analytics and personalisation

In addition, we would like to learn more about how you use our website in order to optimise it for you and other users. To this end, we use cookies and similar technologies that map user behaviour and thus help us to improve our offer for you.

Yes

No

(Re-)Marketing / data sharing with third parties

To ensure that we can tailor our marketing campaigns to your needs, we collect how you come to our website and how you interact with our advertisements. This helps us to make not only our ads, but also our content even better for you. Our marketing partners also use this information for their own purposes, e.g. to personalise your account or profile on their platform.

Yes

No