A host of Valentine’s treats! Dairy-free shortbread biccies with natural pink raspberry icing

I got a little over-excited in the biscuit-cutter section of the cake shop and end up with a loast of new valentine’s cutters! So here, for you, is a feast of valentine’s biccies for the one you love (in my case, that’s me! ha ha!) 🙂


All the biscuits are based on the same biscuit recipe which I’ve posted before – here but here it is again for ease. This makes LOADS of biscuits so you may want to halve the amount to start with.

4 cups Spelt flour or gluten-free flour mix

2 cups Unrefined Icing sugar

12 oz Dairy-free margarine (get the best quality you can)

Pre-heat the oven to 180 C. Put the margarine in a large mixing bowl, sieve the flour and icing sugar in and cream it together. Try not to over mix but make sure the margarine is properly mixed with the dry ingredients. Once it’s formed a dough wrap in cling film and chill for 30 mins. If you find the dough is too sticky then add some more flour.  Once chilled, roll out and use a biscuit cutter to cut whatever shape you have. Sprinkle with a little raw sugar if you like and place on a greased baking tray and bake for 8 – 10 mins, or until golden. Remove from the oven and allow to cool on the tray.

Cutting and Decorating!

You can use any cutters you like but I had the pleasure of trying out all my new valentine’s ones! It was such fun! For most of the biccies I just sprinkled with raw sugar. I had a wonderful set of hearts that decrease in size so I had a lot of fun with those.

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Then I also had some with lovely little messages stamped in them.


Those were all plain, but for other’s however I made some pink icing using raw icing sugar and raspberries. Simply pop a handful of raspberries into a fine mesh sieve and using the back of a spoon crush them through the sieve. You will end up with a lovely raspberry puree. Don’t throw away the seeds and pulp left in the sieve, you can whack this in to your next smoothie! 🙂 Use this, instead of water, to make your icing. I simply used raw icing sugar (you can use normal icing sugar if you prefer) and the raspberry puree. I added a little at a time until I had the consistency I wanted. If you want it runnier, add a little water, if you want it less pink then add more icing sugar and water down the puree a little and just experiment!

For these adorable ‘his and hers’ jigsaw hearts I used a piping bag to pipe a thin line of slightly darker icing around the edges and then filled the middle! You could use white icing to pipe names on each half. Allow to set and then share with the one you love 🙂

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I then had a go at just smothering the little hearts in icing – yum!

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And finally (for the icing fun) I had a go at filling in the messages on the shortbreads. This was super fiddly but I think it looks fab! I used a cake skewer dipped in the icing to fill the letters!

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Valentine’s day wouldn’t be valentine’s day without a bit of chocolate! So I had a go with that too! I just melted some high quality, dairy free chocolate and filled the letters with it in the same way as the icing. This was messy and didn’t work out quite so well but I think with a bit of practice it will! 🙂


Finally I made some little double hearts. Once again I piped an icing border around them and then I filled the centre with chocolate.



4 thoughts on “A host of Valentine’s treats! Dairy-free shortbread biccies with natural pink raspberry icing

  1. Pingback: Coconut Dairy-free Valentine’s day shortbread biccies! :) | Pure and Simple Bakes

  2. Pingback: Give the gift of yumminess this valentine’s day – quick gift idea! | Pure and Simple Bakes

  3. Pingback: Cherry, macadamia, coconut and white chocolate shortbread biscuit recipe :) | Pure and Simple Bakes

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