February 12, 2018

Hey everyone and welcome back to Sharkett Sisters for another baking post - and if you're new here then welcome! 
We bake for every occasion, big or small, and Valentines Day is no exception! Around Valentines Day is one of the best times to bake because everything involves chocolate, raspberries and lots and lots of hearts. We think these chocolate and raspberry biscuits look absolutely gorgeous, they're just so cute and taste divine. 

We've been waiting for the perfect occasion to make something like this for a while. If you live in London, you may be familiar with the delicious 'Biskies' from Cutter and Squidge in Soho. If not then they are a kind of cross between biscuit, cookie and cake, and that's exactly what we made here. The biscuits are rich and chocolatey, and are complemented perfectly by the delicious raspberry buttercream and sauce. They are so quick and easy to make that you just can't say no. So let's get onto the fun part...


For the biscuits...
15g cocoa powder
75g butter
50g light muscovado sugar
110g self-raising flour

For the buttercream...
3oz butter
7oz icing sugar
2 tbsp raspberry coulis

For the decoration...
raspberry coulis

Pre-heat the oven to 200°C/180°C Fan/Gas mark 6 and line two baking trays with greaseproof paper.
Start by beating together the butter and sugar together in a mixing bowl until light and creamy. Then gradually mix in the flour and cocoa powder to make a soft, smooth dough. Shape the dough into a log and then chill for 15 minutes. 

Once chilled roll the dough out to a thickness of 0.5mm-1cm onto a floured surface. Using a cookie cutter cut out as many hearts as possible, re-rolling the dough as you go and making sure to keep an even number. Otherwise, you will be left with a biscuit with no top!
Arrange onto the lined baking trays and bake for 8-10 minutes.

Leave the biscuits on the tray to cool for 5 minutes and then transfer onto a wire rack to cool completely.

While the biscuits are cooling, you can make the filling. To make the buttercream, start by beating the butter until fluffy and then beat in the raspberry coulis. Then slowly beat in the icing sugar a spoonful at a time until smooth and fluffy. 

To construct the biscuits, start by piping (or spreading) on the buttercream. Then add a spoonful of raspberry coulis and a pinch of sprinkles. Then sandwich the biscuits together.

We finished off our biscuits with some piped buttercream, raspberries, sprinkles and a dusting of glitter.

We are so happy with this beautiful creation. Not only do they look amazing but they also taste incredible. The perfect Valentines Day treat! 

Thanks so much for reading this post. 
We have you loved reading the post as much as I loved creating it!
Please let us know if you give these a go, by tagging us on any of our social media (all links are at the top of the page or in a box to the side!)
Seeing pictures of your baking our recipes is always so exciting - we love it!

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Lots of love, 
Antonia and Imogen x

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