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Recipe

Difficulty

Easy

 

Prep time

20 minutes

 

Cook time

12-15 minutes

 

Serves

12-15 pairs

 

Ingredients

 

150g Westgold Unsalted Butter, soft

75g brown sugar

1 egg

200g plain flour

25g cornflour

Pinch of salt

1 tsp cinnamon

2 tsp mixed spice

1 tsp ground ginger

½ tsp baking powder

 

Filling

½ cup raspberry jam

 

Icing

3 Tbsp Westgold Unsalted Butter, melted

1 cup icing sugar

1-2 Tbsp milk

½ tsp vanilla

1 tsp freeze-dried raspberry powder

Method

 

To make the biscuits:

Cream the butter and sugar until light and fluffy. Beat in the egg. Mix in all the remaining ingredients until combined.

 

Roll out the dough between 2 pieces of baking paper to around 5mm thickness and place in the fridge for 30 minutes until firm.

 

Preheat the oven to 180°C. Peel off the paper to loosen the dough on both sides and lightly dust with flour.

 

Cut out heart shapes and place them on a baking paper-lined oven tray. Re-roll the offcuts.

 

Bake for 12-15 minutes until lightly browned. Set aside to cool.

 

To finish the biscuits

Join the biscuits together with raspberry jam.

 

Place the icing sugar, vanilla, and melted butter in a mixing bowl. Whisk in the milk until the icing is spreading consistency.

 

Pipe the icing onto the top of the hearts and sprinkle with freeze-dried raspberry powder. Set aside to set.

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