German Heart Biscuit
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.
750 grams Plain White Flour
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
200 grams Golden Syrup
150 grams Black Treacle
500 grams Icing Sugar
Coloured Chocolate Beans (to decorate)
How to make German Heart Biscuit
- Set the oven to 180°C/160°C fan/Gas 4. method tip
- 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 coloured chocolate beans and thread a decorative ribbon through the hole.
These delightful biscuits will keep in an airtight tin for up to 10 days.