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

1

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

2

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

3

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

4

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

5

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

6

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

7

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

8

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.

9

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

10

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.

11

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

12

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

13

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

14

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

15

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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