Recipe: Valentine’s Heart Biscuits

Happy Valentine’s Day you lovely lot!


So as today marks the official day of love, I thought that it would only be right to bake some Valentine’s-themed goodies. I’ve given up chocolate for lent (sob) which is proving rather difficult; however, staying strong-willed I decided (forced myself) to make some pretty pink biscuits without the need of chocolate. I was watching Sunday brunch when I saw Will Torrent baking these lovelies with a mixture of raspberry and rose flavourings, so decided to give them a go (he also described them as reminding him of party ring biscuits, which were just the best thing ever).


The recipe is fairly simply, however there were a few bits I had to nip out and buy. They’re not essential for making the biscuits, but they definitely add a lovely, delicate flavour. I also changed parts of his recipe slightly depending on what I had and my taste preference.



For the Biscuit:

25g freeze dry raspberries (I only used 10 and this was plenty for me!)

100g icing sugar

200g softened butter

1 teaspoon vanilla extract

1 teaspoon rose water

Zest of half a lemon

2 beaten egg yolks

250g plain flour

½ teaspoon baking powder

A pinch of salt


For the Icing:

125g fresh raspberries

400g royal icing sugar (normal is also fine)



  1. To make the biscuit, beat the icing sugar and butter together until pale and light
  2. Add the lemon zest, vanilla extract and rose water. The rose water adds such a lovely taste, which you don’t often get; however use with caution as too much will easily overpower

3. Add the beaten egg yolks a little at a time, beating between each pour

4. Sift in the flour, salt and baking powder, and finally add in the freeze dried raspberries until a soft dough is formed

5. Mould this into a flat circular shape and wrap in cling film. Place in fridge for around an hour to let chill

6. Once chilled, place onto a surface dusted lightly in flour and roll out until the dough has a thickness of just less than a pound coin

7. Cut out heart shapes using a cookie cutter (or any other shape you like!) and place onto a baking tray with greaseproof paper
8. Set your oven to 170°C and leave your cut out shapes to chill again for around 10 minutes

9. Place the biscuits in the oven for around 12-14 minutes, or until they start to turn golden at the edges

10. Take out and leave to cool on a cool rack


To make the Icing:

  1. Crush and push the raspberries through a sieve into a bowl to remove all seeds, until you end up with a puree

2. Gradually add 300g of the icing sugar until the consistency is that of sticking to the back of a spoon

3. With the remaining icing, add drops of water until you achieve the same consistency as the pink icing. Place this white icing into a piping bag and cut the bottom to reveal a small hole

4. Coat each biscuit in the raspberry icing, following with horizontal lines of white icing. Then, take a tooth pick and drag up and down the lines to give a pretty, waved effect

5. Leave around half an hour before serving to make sure the icing has set

6. Enjoy!

These biscuits were delicious, and the icing really did remind me of the time old classic party ring biscuit in both appearance and taste, so top marks all around!


Would love to hear if you give these a go, or if you have any other recipes to share!


Thanks for reading 🙂




Recipe: The most delicious brownies!


Hi all, sorry I’ve been quiet on the blog front recently! After having an extremely busy week, it was so lovely to sit back and do absolutely nothing today. My day pretty much consisted of curling up on the sofa watching episode after episode of Sex and The City, which is my idea of a perfect day! I did manage to drag myself off the sofa at one point to bake these delicious brownies.

I don’t like to blow my own trumpet (too much), but these are so tasty and go down a treat every time! I can cut about 12 brownies out of this portion, but it completely depends on how big you like yours to be! I would not judge if you went for quarter portions…

The recipe is fairly simple:

  • 110g unsalted butter
  • 220g dark chocolate (Green and Blacks is my favourite to use!)
  • 250g caster sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 100g self raising flour
  • 1/2 teaspoon salt
  1. Preheat oven to 160c. Line 9″ square baking tin with greaseproof paper.
  2. Melt butter and chocolate in the microwave. This usually takes my between 2-3 minutes to do. Make sure you take out the mixture and stir often to prevent from burning! Once this has all melted I mix the sugar in and put back into the microwave for an extra minute. This helps to give a really nice crunchy top to your brownie.
  3. Stir the eggs into the mixture one at a time. Then, stir in the vanilla extract.
  4. Finally, fold in the flour and salt.
  5. Pour the mixture into your lined tin and bake between 25-30 mins. In terms of cooking, it’s best to judge your brownies on how you like them to taste. Obviously if you prefer them more gooey on the inside I’d cook for around 25 minutes!
  6. Test if they’re cooked by using a toothpick, or knife if you don’t have any. A few crumbs should come off towards the top, whilst being softer on the inside.
  7. Leave to cool completely before attempting to cut your brownie.

I then melted and drizzled a small portion of white chocolate over my brownies once they had completely cooled down. When we wanted to eat them, I reheated for a further ten minutes, then added a scoop of ice cream and a few raspberries!


What’s now left of my creation….

I also love experimenting with different toppings from Oreos to malteasers to Creme eggs at Easter (these are the winners in my eyes).

Would love to hear if you give these a try, or of any other brownie recipes!

Get The Glow


I arrived home to this fantastic book the other day, which I am so excited to try out! My skin has been looking quite dull and I’ve been feeling generally run down recently; so, in an effort to cleanse from the inside out I’ve decided to try the recipes in Madeleine Shaw’s Get The Glow.

My skin definitely reacts to hormonal changes, and although I haven’t been tested I think I’m slightly intolerant to dairy. I’ve cut down majorly on dairy products, and try to eat a variety of healthy, nourishing meals. But often, I’m either too lazy or don’t have the right ingredients to make a good meal! As well as this I have zero will power, so if I see a bar of chocolate, I will eat it. So, in the hope that this book will give me some motivation to kick start my healthy eating, by following the quick and easy recipes, I hope I can really ‘get the glow’.

Cauliflower-base pizzas. Delicious!

I made her prawn courgetti before I purchased the book which was delicious and so easy to make (This convinced me to buy the book). I genuinely felt great, as essentially I’d just eaten a bowl of vegetables and prawns. With the help of some chilli, garlic and lime juice the flavours were amazing!

This is a recipe I can’t wait to try!

There’s a six week programme included at the beginning of the book which is so useful not only for informing you about the benefits of certain food groups, but Madeleine also has sections giving life advice which is a lovely touch!

I will keep you all updated on my progress with these recipes. I can’t say I will implement a lifestyle change, but I definitely want to try and inject more care into my diet. As I’m sat writing this eating my second Krispy Kreme (I’m an addict and need help) perhaps it’s time to make a couple of changes!

Would love to hear of anyone’s experiences with this book!