- 500g Roberts No Spread Vanilla Biscuit Mix
- 300g Roberts Melting Buttons
- Dark, Milk or White - melted
- Roberts Chocolate Transfer Sheet Cherry Blossom
- 200g Roberts Silky Icing
- Meringue Buttercream Mix
- 100g Roberts Bakers Jam
- Roberts Flexi Mat
- Baking paper
- Roberts Thickness Guides – White
- Rolling Pin
- Flat Trays
- 4 x 4 cm Heart Cookie Cutter
- Roberts Chocolate Templates – Heart
- Roberts Icing and Chocolate Smoother
- Roberts 14” Piping Bags
- Piping Nozzle 1.2cm Open Round
Step 1 - Love Heart Cookies
Refer to the Biscuit Mix packaging for detailed instructions of how to make the biscuit dough.
Refer to the Thickness Guides packaging to create perfectly even biscuits.
Whilst it’s not necessary to rest the dough, cold dough is easier to cut and handle.Refrigerate the rolled dough for approximately 10 minutes.
Cut and bake according to packaging instructions.
Cool completely before decorating.
Step 2 - Chocolate Love Hearts
These chocolate decorations are so impressive and easy to make. They are perfect for decorating cookies, chocolates, cupcakes, cakes, desserts and more. Refer to the Chocolate Template card for detailed instructions of how to create colourful chocolate hearts.
In this recipe we’ve used Cherry Blossom Transfer Sheet. Sample images below show Brush Stroke Transfer Sheet.
Step 3- Meringue Buttercream Icing
Refer to the Silky Icing packaging for detailed instructions of how to make the 200g recipe.
Step 4- Assemble
Spoon the Bakers Jam into a piping bag and cut a small hole in the end.Pipe a small amount of Jam in the centre of each cookie.
Spoon the Silky Icing into a piping bag fitted with the Open Round Nozzle attached.
Pipe dots of Silky Icing around the edge of each cookie. Place chocolate hearts on top and serve.