Events and Celebrations

  • 125 g (4 oz) butter
  • 125 g (4 oz) caster sugar
  • 1 egg
  • 125 g (4 oz) black treacle
  • 400 g (13 oz) self-raising flour
  • 2 teaspoons ground ginger
  • 200 g (7 oz) plain dark chocolate
  • 200 g (7 oz) milk chocolate
  • 12 white chocolate buttons

Beat together the butter and sugar until pale and creamy. Add the egg and treacle. Sift the flour and ginger into the bowl and mix all the ingredients to form a firm dough. Knead lightly and chill for 30 minutes.

Grease lightly 2 baking sheets. Roll out the dough to a thickness of 10 cm (½ inch) and cut out heart shapes, using a biscuit cutter. Reroll the trimmings to make more biscuits. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for about 10 minutes until slightly risen. Transfer to a wire rack and leave to cool.

Melt the plain dark and milk chocolate in separate bowls over pans of simmering water (see page 10). Using a dessertspoon, spoon the plain dark chocolate over about half the biscuits, reserving a little for decoration. Lay a white chocolate button in the centre of half the coated biscuits. Now use the milk chocolate to cover the remaining biscuits, again reserving a little and laying a white chocolate button in the centre of half the coated biscuits.

Put the reserved milk chocolate in a piping bag and with a fine nozzle pipe wavy lines over the biscuits covered with plain dark chocolate. Use the reserved plain dark chocolate to decorate the biscuits covered with milk chocolate. Leave to set.

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