Heart Shaped Cookies


  • 1 tsp Ginger (ground)
  • 75g Unrefined light muscovado sugar
  • 60ml Milk (whole)
  • 75g Butter (unsalted)
  • 100g Plain white flour
  • 150g Icing sugar
  • Food colouring (colour of your choice)


  1. Sieve the flour and ginger into a bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar.
  2. Stir in enough milk so that the mixture begins to stick together then bring the dough together with your hand. Wrap in clingfilm and chill for 30 minutes.
  3. Roll out the dough to about 5mm (1-4inch) thick, then cut into heart shapes using 7.5cm (3inch) biscuit cutters. Transfer the shapes to greased baking sheets.
  4. Re-roll the trimmings and cut out more shapes until all the dough is used. Bake in a preheated oven at 180°C (160°C fan, 350°F, gas mark 4) for 8-10 minutes. Cool on the baking sheets for about 1 minute, then transfer to wire rack to cool completely.
  5. For the finishing touch, seive icing sugar into a medium bowl and gradually add enough water to make a smooth, spreadable icing. A few drops of food colouring will give you a colourful finish. Alternatively use fruit juice or undiluted cordial for a fruity, colourful twist.

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