Slice-and-bake Valentine’s biscuits

Slice-and-bake Valentine’s biscuits

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(9 ratings)

Prep: 30 mins Cook: 20 mins plus 5 hrs freezing and chilling

More effort

Makes 16-20
These picture-perfect sweet treats make a gorgeous gift for someone special

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal159
  • fat9g
  • saturates5g
  • carbs17g
  • sugars6g
  • fibre1g
  • protein2g
  • salt0.2g
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  • 300g plain flour, plus a little extra for dusting
  • 200g salted butter, diced
  • 120g golden caster sugar
  • 2 large egg yolks
  • 2 tsp vanilla extract
  • ½ tsp rosewater, or 25g/1oz freeze-dried raspberries, whizzed to a powder – we used Waitrose (optional)
  • red or pink food colouring


  1. Tip the flour and butter into a food processor and whizz to fine crumbs. Add the sugar and yolks then whizz to a smooth dough. Remove one-third of the dough, add vanilla to what’s left and pulse to whizz in. Wrap this dough in cling film and leave at room temperature.

  2. Put the reserved dough back in the processor with the rosewater or dried raspberries, if using, and a drop of food colouring. Pulse and add more colouring to achieve an intense colour. If the dough has become too soft, pulse in a few spoonfuls more flour until a similar consistency to the vanilla dough. Put the dough in the fridge, remembering to remove it 30 mins before you need to roll it out.

  3. Thickly roll out the coloured dough between baking parchment. Use a small 3-4cm heart cutter to stamp out hearts. Keep re-rolling and stamping until all the dough is used. Line up hearts on top of each other and press to form a cylinder, taking care to retain the heart shape. Wrap in cling film and freeze for 3 hrs until solid.

  4. When the heart dough is hard, roll the vanilla dough, using your hands, into 3 cylinders the length of the heart stack. Stick one to each ‘side’ of the hearts, pat together to form a fat cylinder, then gently roll on your work surface until it completely encircles the coloured dough, with the frozen heart dough hidden in the centre. Chill for 2 hrs.

  5. Heat oven to 180C/160C fan/gas 4. Use a sharp knife to slice the log into 1cm-thick discs. Place on trays lined with baking parchment, allowing space for spreading, and bake for 20 mins. Cool on wire racks. Will keep for up to 4 days in an airtight container.

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Comments, questions and tips

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14th Feb, 2017
Followed the recipe almost exactly (apart from adding raspberry flavouring rather than whizzing freeze dried raspberries) they turned out beautifully and my 3yo helped!
11th Feb, 2017
After reading the comments below, I did deviate from the recipe. Instead of letting it freeze too long or go cold for the designated amount, I shortened the time to ensure the dough was cold but malleable. This meant that I could get the shape wanted and the heart centre did stick. It worked and I'm happy with the result.
13th Feb, 2016
These are lovely! mine turned out ok, but they are hard to make. It's very time consuming, mine are not perfect circles, they are more like triangles, but the hearts inside are perfect. I put them into a jar to make a thoughtful Valentines gift for my boyfriend & some for my mum. I will try again at some point & try to make a better outside biscuit I think. They are such a sweet idea though :) Thanks Good Food! Hannah.
16th Feb, 2015
I must admit that mine came out perfect! I was really pleased with the result, it’s a simple shortbread recipe so not sure what can go wrong... Only fiddly bit was getting the plain dough to stick to the heart shaped log. But a little perseverance got me there. Because my smallest heart shape must have been relatively big, I only got 9 large biscuits out of it. Served them with some Chantilly cream and fresh strawberries for Valentine’s breakfast in bed and they went down a treat. Rosewater gave it such a nice touch, absolutely lovely! I prepared mine a week ahead and took the log out of the freezer the night before. Will definitely make again, they will make a lovely present too!
15th Feb, 2015
Mine came out perfect! They were a bit fiddly to make as the colourless dough didn't want to stick to the heart shape log very well, but I got there in the end. I followed my gut feeling and took it out of the freezer the night before, don't think 1 hour is enough. They were perfect for breakfast in bed. I served mine with some strawberries and chantilly cream. Don't leave out rose water, it gives a lovely flavour and special touch.
14th Feb, 2015
Very strange recipe! I followed the instructions to a tee but the vanilla dough just didn't seem to stick to the raspberry dough. When I sliced them into biscuits it also completely disturbed the heart shape so what I got was rather odd looking biscuits which didn't really resemble the picture. What I think would work better is to use cookie cutters for everything. I'd use a circle for the vanilla dough and cut hearts out the middle, then using the same heart cutter, I'd cut the raspberry dough out and place it in the middle. The taste was great, I got a lot of complements for them. However I only used a 9g tube of freeze dried raspberries as 25g seemed excessive. mine had plenty of raspberry flavour!
14th Feb, 2015
I'm sorry, but everything around this went wrong. And I can't quite work out what and where. Because it seems quite a simple reciepe and I followed it to the letter. But a disaster. At every turn. Possibly the food processor was another; crumbs did not "whisk" but oddly formed butter and flour, got gradually, at great length, mixed. ( to a mass, that steadfastledy ignored the "food processors blades and schtufff....") Nor did the crumbs, ( which weren't crumbs, no matter how hard I tried - and the food processor with me) whizz together egg yolks and sugar.....whizz, whizz whizz, Not so.... And so forth.... Freezing did not help. Although I can see the point in every step of this, And followed each light and elegant step, I feel that there is something I missed along the way. And I can't spot it. The result was "not good". At all. Atallatall Ah, well. I'm sure it can be done reasonably easily. ( hence my surprise at this not being the case)
12th Feb, 2015
The idea is very sweet, but these are really very difficult to make using the method above. It would be much easier to cut out the heart shape from the already rolled-out vanilla biscuits and fill-in the gap with a pink heart. Same effect, less of a struggle.
15th Feb, 2015
I'd like to give it 5stars but it's not working on the phone...
13th Feb, 2015
Forget that I've just realised I've not read it right. Thanks :)
13th Feb, 2015
Hi on point 2, could anyone suggest how long you chill for, as all it says is remove 30mins before rolling out?
11th Feb, 2015
I've just read this recipe in the hope of making the Valentine biscuits, but I'm a bit confused. Point 4 says to roll the vanilla dough into 3 rolls, and to stick one to each 'side' of the pink dough. What do I do with the 3rd roll of vanilla dough??
12th Feb, 2015
If you look at the heart as a triangle, the third side would be the top (the widest part).
24th Oct, 2015
You can buy freeze dried fruit powder on eBay from honeyberryfoods, saves the hassle of grinding pieces into powder and its much better value for money.