Valentine’s Day Biscuits

Here’s a quick recipe for some pretty looking and delicious tasting Valentine’s Day biscuits.  They are of course gluten-free!

The biscuit recipe is a basic shortbread recipe taken originally from the book “Healthy Gluten-Free Eating” by Darina Allen which I’ve changed to suit Valentine’s Day.  I added vanilla essence instead of lemons, and increased the amount of flour slightly as I find every time I make this shortbread, it really is too soft to roll easily, even after chilling.  For the toppings I used Royal Icing (from Tate & Lyle) as I think it gives a much firmer set, but you could easily use simple water icing if you keep it quite thick.  I used coloured sugar sprinkles from Morrisons and Asda, both of which are gluten-free (ie they don’t have any gluten-containing ingredients). I also used Mini Mini Marshmallows from Dr Oetker and some plain red boiled sweets.  Basically anything you can find that’s sweet and pink or red and gluten-free will do!  I left my icing white, but you could always add a few drops of pink colouring. And a good tip for applying sprinkles and mini marshmallows – pour them onto a plate or saucer, ice the biscuit then turn it over and press into the topping – you get a much neater finish that way and less waste!

Valentine’s Day Biscuits

Ingredients

  • 175g butter
  • 75g caster sugar
  • 1 tsp vanilla essence
  • 200g rice flour, plus extra for dusting*
  • 75g ground almonds 
  • 100g icing sugar or royal icing sugar mix
  • Gluten-free sprinkles or sugar to decorate
  • Mini mini marshmallows (optional)
  • Red/pink boiled sweets, crushed

* use plain flour if you don’t have to worry about being gluten-free

Method

  1. Preheat the oven to 180°C/350°F/gas mark 4.  Line several baking trays with baking parchment.
  2. Cream the butter until soft. Add the sugar and beat until light and fluffy.  Stir in the vanilla essence.
  3. Add the rice flour and ground almonds and mix until combined.
  4. Knead lightly until the dough is smooth. Cover and refrigerate for about 1 hour, which will make the dough firmer and easier to handle.
  5. Roll out the dough on a rice-floured work surface to a thickness of 5mm. Alternatively, roll out the pastry between two sheets of parchment paper.
  6. Cut out biscuits using various sizes of heart shapes if you have them and transfer carefully to the baking sheets.
  7. To make the “stained glass” biscuits, cut out a large heart shape, then use a smaller cutter to remove the centre.  Transfer the biscuits to the baking sheets then fill the centre with some crushed sweets, being careful to avoid overspills.
  8. Bake, in batches if necessary, for 10-15 minutes until golden.
  9. Sprinkle a few with caster sugar while still warm, leave the rest plain for icing.
  10. Leave the biscuits to cool for a few minutes on the baking sheet before transferring to a cooling rack.
  11. Make some royal icing as directed on the packet (or make your own if you know how), or simply add a few drops of water to some icing sugar to make a thick paste (we are using it as glue!)
  12. Decorate your biscuits using the icing to stick the sprinkles and marshmallows.  Double up some biscuits if you wish for extra indulgence (see photos.)

I hope you enjoy these simple but yummy biscuits.  I would love to hear from you, so please leave a comment to let me know how you get on or you have any questions.

Happy Valentine’s Day

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2 Responses to Valentine’s Day Biscuits

  1. mary says:

    thnakyou for this recipe idea much love mary x

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