A homemade gift this Valentine's day is sure to let that special someone how much they are loved.

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To Make The Cookies

For the cookies you will require (this amount will make 2 heart boxes):

Stainless Steel Heart Cutters - Set of 6 (10481)
150g plain flour (06843008)
2 tbps cocoa powder
½ tsp baking powder
100g butter-softened
50g caster sugar (06843003)
Sieve dry ingredients together into a large bowl and rub in the softened butter.

Add sugar and bring together to form a soft dough.

Roll out to approximately 5mm thick and cut out 8 heart shapes with the largest size cutter.  Cut out a small heart centre from 4 of these, using the 3rd largest size cutter.

Bake at 170ºC for 10 –12 minutes. Leave to cool on the tin for a good crisp finish! 

To Assemble Boxes

You will require either chocolate buttercream, apricot jam glaze or melted chocolate to stick the layers together. 

Brush around the outer edge of the two bases, and two of the outline heart pieces. Assemble the boxes with a base layer and two outline heart pieces, giving three layers for each box. Allow to set.

To Decorate The Lids

You Will Need:

Cake Star White Modelling Paste – 100g (75001)
Colour Splash Food Colouring Gel – Red – 25g (0675069)
Colour Splash Food Colouring Gel – Soft Caramel – 25g (0675079)
Renshaw Ready to Use Royal Icing – White – 400g (0605860)
Silicone Finished Paper Piping Bags – 5” – Pack of 10 (83151)
2x PME Writer Piping Nozzle – 1.5 (ST1.5)
Colour a small piece of white modelling paste in red, and another piece in a pale shade of soft caramel.

Roll both pieces out fairly thinly and cut out one large heart in red and one in soft caramel with largest cutter.

With smallest cutter, cut out small heart shapes from within the large hearts. Place the small red heart into the large soft caramel heart and vice versa.

Carefully place the red heart on one cookie lid and soft caramel heart on the other using jam to fix. Allow to dry.

Take out two small amounts royal icing from tub, and colour one red, and the other with a touch of soft caramel. Mix well and place into piping bags fitted with 1.5 nozzle.

Pipe tiny hearts all over, and fine lines to outline the heart shape. Allow to dry.

Fill boxes with a filling of choice e.g. chocolates, Smarties, M & M’s, Love Hearts, Soft Sugar roses, or fresh fruit such as strawberries or raspberries. Lean the lids against the box to complete!

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