Rhubarb and Ginger Heart Sandwich Biscuits

A yummy and quirky take on the classic sandwich biscuit. Recipe by pastry chef Simon Jenkins

Image credit: heart biscuits

A yummy and quirky take on the classic sandwich biscuit, perfect for Valentines day or special occasions. Recipe by executive pastry chef Simon Jenkins.

You will need:

For the butter biscuits:

For the filling:

  • 360g unsalted butter
  • 140g icing sugar
  • 510g pastry flour
  • 1 1/2 tsp ground ginge
  • 40g egg whites
  • 40g melted unsalted butter
  • 375g rhubarb puree
  • 100g water
  • 1 vanilla pod, seeds only
  • 1 1/2 tbsp agar agar flakes
  • 40g caster sugar
  • 1 tbsp lemon juice
  • You will also need: 1 large heart shaped cookie cutter 6 x 5cm
  • 1 small heart shaped cookie cutter 2.5 x 2cm
  • Sugar thermometer

  • Makes: 30 biscuits


For the biscuits: Preheat the oven to 190ºC/ 170ºC fan/ gas mark 5.


Mix the butter, icing sugar, pastry flour and ground ginger with your fingers until it reaches a bread crumb consistency.


Stir in the egg whites, then the melted butter to form a dough.


Wrap the dough tightly in cling film, pushing down to make it flat and square shaped.


Place in the fridge for at least 2 hours or until well chilled and it becomes hard.


Divide the dough into two batches and roll out one half to 2mm thick.


Cut out 30 biscuits with a large heart shaped cutter place on a baking tray with a 0.5 cm space around the biscuit.


Using the other half, repeat the above process. Using the small cutter, cut out the centre of the biscuits which will then be the top layer of the finished biscuit.


Place the biscuit shapes on a baking tray again with a 0.5cm space all around and rest in the fridge for 1 hour.


Bake for 11-12 minutes or until light golden brown, turning the trays round half way through baking for even baking. Leave to cool completely.


For the rhubarb and ginger filling: soak the agar agar in half the water for 3-4 minutes.


Heat the rhubarb pure with the remaining water, sugar and vanilla seeds to approximately 70ºc.


Bring to the boil and boil gently for 4-5 minutes.


Remove from the heat and add the lemon juice. Pour into a small container and leave to set in the fridge.


To assemble: Using a teaspoon place approximately 25g of the rhubarb mix onto the base of each bottom biscuit (the one without a hole in the middle), spreading around lightly. Gently place the top biscuits on the rhubarb, and push down lightly so the filling starts to come throught the hole, then serve.

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