Easy Valentine sandwich biscuits

    45 min

    This recipe makes 17 (7cm) sandwich biscuits, as well as 17 small heart shaped biscuits. You'll need a 7cm heart shaped cutter and a 4.5cm heart shaped cutter. Fill with jam or ice with Pink Valentine's Icing.

    162 people made this

    Serves: 17 

    • 225g butter
    • 180g icing sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon almond extract (optional)
    • 300g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon cream of tartar

    Prep:25min  ›  Cook:8min  ›  Extra time:12min  ›  Ready in:45min 

    1. In a large bowl, cream together butter and icing sugar. Beat in egg, vanilla and almond extract. Mix well.
    2. In a medium bowl, stir together flour, bicarbonate of soda and cream of tartar; blend into the butter mixture. Divide dough into thirds and shape into balls.
    3. Working with 1/3 of dough at a time, roll out dough into desired thickness on a lightly floured surface. For each heart sandwich cookie, cut out two 7cm hearts. Cut out the centre of ONE of the 7cm hearts with the smaller (4.5cm) cutter.
    4. Place each piece separately on an ungreased baking tray, 3 to 5cm apart. Bake in a preheated, 180 C / Gas mark 4 oven until lightly browned (7 to 8 minutes for 6mm thick biscuits). Cool completely on wire rack.
    5. Use strawberry or raspberry jam to fill the biscuits, spreading a layer of jam on the bottom biscuit before placing the other biscuit on top to form the sandwich. Alternatively, ice bottom biscuit with Pink Valentine's Icing before placing the other biscuit on top. You can also ice the small 4.5cm hearts and serve as separate biscuits.

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    Reviews in English (128)


    These biscuits taste lovely but the cooking times on the recipe are drastically out and the mixture swells when it cooks so the 'holes' in the biscuits either close over or lose all definition.  -  12 Feb 2012


    I made over 400 Valentine Sandwich cookies for my dessert business clients this year using this recipe. I personally don't like crisp/cut-out sugar cookies, but everyone went NUTS over these cookies. My niece has me make them for softball games, parties, etc.--she loves them. After making so many of these, I can offer a few suggestions: (1) refrigerate dough for 2-3 hours (I made over 30 batches of dough & often let it refrigerate overnight). I always put the dough back in the refrigerator between batches. (2) I used 2 tsp of vanilla & eliminated the almond extract. (2) When I rolled out the dough, I used confectioners' sugar (10X) NOT flour--I even re-used previously roll-out dough without any problems. The confectioners' sugar gives the cookie a little extra flakiness. (3) I sprinkled colored sugar on the cookie with the cut-out section before baking-the colored sugar looks nice with the contrast of the frosting coming through the cut-out. (4) I baked the cookies on Silpat, but parchment would work too. (5)I used a different frosting: 2 cups confectioners' sugar (10X), 3/4 tsp vanilla and 4-6 tbsp half & half or whole milk, plus food coloring. The frosting was always a big hit. (6) I individually bagged the cookies in cellophane cookie bags & everyone commented on how freshed they stayed. I will be using this recipe for St. Patrick's with shamrock cookie cutters; green sugar & green frosting! Thanks for the recipe!  -  13 Mar 2003  (Review from Allrecipes US | Canada)


    I consider myself a cookie connoisseur, and this recipe is fabulous! There is no need to refrigerate the dough if you roll it between two pieces of parchment paper. I've had great success using different flavourings in the icing, such as raspberry, amaretto, irish cream, etc., instead of vanilla. I've also used cream instead of water to make the icing. You can be really creative with using different coloured icings and various cookie cutter shapes. Any time I've brought these cookies to a baby shower or wedding shower, they have been raved about. Soon, I plan on using a palm tree shaped cutter with pina colada flavoured icing for my next beach theme wedding shower. Can't wait to bake again!  -  22 Sep 2003  (Review from Allrecipes US | Canada)