Valentine Ginger Heart Biscuit Recipe (With Fondant)
A soft crumbly ginger biscuit topped with icing.
Ingredients
- 110 g Margarine
- 100 g Sugar (Caster)
- 1 Egg
- 1 tsp Vanilla Extract
- 2 tsp Ground Ginger
- 250 g Plain Flour
- ¼ tsp Bicarbonate of Soda
- ¼ tsp Baking Powder
- ¼ tsp Salt
- 1 tbsp Icing Sugar (For the glue)
- 300 g Fondant
- 30 g Heart-Shaped Sprinkles
Instructions
Ginger Biscuit
- Pre-heat the oven at 180c Fan (400F 200C). Grease line your baking trays.
- Mix the margarine, sugar, eggs and vanilla extract until light and fluffy.110 g Margarine, 100 g Sugar, 1 Egg, 1 tsp Vanilla Extract
- Add the flour, baking powder, salt, ginger and bicarbonate of soda. Mix until fully combined.250 g Plain Flour, ¼ tsp Bicarbonate of Soda, ¼ tsp Baking Powder, ¼ tsp Salt, 2 tsp Ground Ginger
- Turn out onto a floured surface and knead to form a smooth dough. Wrap in cling film and chill for 15 minutes.
- Once chilled, roll out the dough to about 7mm thick. Cut out heart shapes with the largest cutter and place on your baking tray.
- Bake for 10 minutes or until golden then cool on a wire rack.
Fondant Icing
- Roll out your sugar paste on a surface dusted with icing sugar. Cut out heart shapes with the smaller cutter.300 g Fondant
- In a small bowl, mix the icing sugar wth a little water until dissolved to make a watery glue.1 tbsp Icing Sugar
- Brush the buscuits and the back of the heart fondant with a little glue and place the fondant on top of the biscuits.
- Dot a few places on the fondant with the glue where you would like the sprinkles. Add a few heart-shaped sprinkles and press gently into the icing.30 g Heart-Shaped Sprinkles
- Repeat until all biscuits are decorated. Store in an air-tight container for up to 7 days.
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Nutrition
Serving: 21gCalories: 170kcalCarbohydrates: 26gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 8mgSodium: 125mgPotassium: 26mgFiber: 1gSugar: 16gVitamin A: 199IUVitamin C: 1mgCalcium: 8mgIron: 1mg
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