Iced heart biscuits Recipe

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20 min


15 min

These rich, buttery biscuits are perfect for children to help decorate for Mother’s Day. And it’s fine for a child to help with the mixing but, as the dough is quite buttery, the rolling out and cutting is probably best left to a grown up. But let them help finish off the biscuits with colourful decoration and then present them to you on Mothering Sunday.


  • 100g butter, softened
  • 50g caster sugar
  • 170g plain flour
  • Red and white ready made coloured icing tubes (using a plain nozzle)


  • Preheat the oven to 180°C/350°F/160°C Fan/Gas Mark 4 and line two baking trays with non-stick baking paper.

  • Beat the butter and sugar until pale and creamy, and work in the flour to make a stiff dough. You may find it easier to do this with your hands.

  • Turn out onto a lightly floured surface and knead gently until smooth. Roll out to the thickness of a pound coin, and using well-floured heart shape cutters, stamp out a dozen hearts.

  • Carefully transfer to the baking sheet and bake for 12 to 15 minutes.

  • Leave to cool on the baking sheet for a few minutes to firm up, before transferring to a wire cooling rack.

  • Once they are completely cool, decorate with ready made icing and pipe with alternating red and white dots or your own pattern.

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Top Tip

Chill the dough if it gets too soft or difficult to work with.