celebrating 130 years 1884-2014

Heart Biscuits

By Chelsea Sugar
Heart Biscuits
25 servings
  • 14 reviews

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 20 mins
  • Serves

    2 cups plain flour
    1 tsp baking powder
    125g butter
    ½ cup Chelsea Organic Raw Sugar
    ¼ tsp grated lemon rind
    1 egg

    2 cups Chelsea Icing Sugar
    ¼ tsp butter, softened
    2 tbsp boiling water
    ¼ tsp vanilla essence
    Red food colouring


    Sift flour and baking powder into a bowl. Rub in butter with your fingertips until it resembles fine bread-crumbs.
    Add Chelsea Organic Raw Sugar, and lemon rind.
    Lightly beat egg in a separate bowl. Add to dry ingredients, mixing to form a stiff dough.
    Turn dough out onto a lightly floured board. Roll out to 4mm thickness. Cut out heart shapes using different sized heart cutters then place biscuits on a greased or lined baking tray.
    Bake at 180°C for 20 minutes or until light golden brown. Transfer biscuits on to a wire rack and allow to cool.

    Sift Chelsea Icing Sugar into a bowl. Add butter and sufficient boiling water to mix to a spreadable consistency.
    For different icing colours, set aside some white icing, then add one drop at a time of red colouring to remaining icing to get shades of pink to bright red.
    Ice the biscuits and decorate as desired.

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Average Rating
(14 reviews)

When I made them I added water until it felt right otherwise it is quite crumbly other than that it is pretty good

Hate it.

Its a good recipe except for me - I added another egg after it was dry which made it better, would recommend. ADD TWO EGGS it helps if it's dry.

The recipe is very good

Nice and easy. Don't need a lot of stuff to make them. Soft and tasty.

I like to eat these every day when i make them doubled the recipe so it would last longer but sadly i still ate them just as fast LOL!!!

I use this recipe in my Food Tech classroom regularly. It does appear dry and crumbly initially but if you work it with your hands for a short time it soon becomes smooth and soft. (I use ordinary white sugar). Even better, it is not sticky and therefore very easy for kids to work with when they are using cookie cutters. Delicious with the lemon but just as good with a teaspoon of vanilla if I have none.

Dough was way too dry and crumbly.

WOULD NOT RECOMMEND! The dough was too dry and end product looked rough in texture. The raw sugar made it grainy and strange. DO NOT USE.

How long do these cookies last? Can I store them for a few days and still have crisp delicious cookies?
CHELSEA: Hi there, yes these will keep well for at least a few days stored in an airtight container.

Terrible recipe!! Would not recommend. Raw sugar made them grainy and mixture was dry - the end product was not pretty and definitely not like the picture by any means! Back to a recipe that calls for creaming butter and sugar!!
CHELSEA: Hi there, sorry to hear this didn't turn out so well for you. Did you use the Chelsea organic raw sugar specified in the ingredients list? Our organic raw sugar has a finer crystal size than regular raw sugar, and therefore works much better in this recipe. If you don't have Chelsea organic raw sugar, we would recommend substituting for white or caster sugar instead.

its soo good

They look amazing for biscuits taste amazing too!

great recipe to use i love it

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