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)
- To make the biscuit, beat the icing sugar and butter together until pale and light
- 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:
- 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
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 🙂