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Rose and raspberry Valentine biscuits

Updated: Fri, 2 February, 2024

Valentine-themed biscuits but lovely enough for any occasion. Rose flavoured, raspberry-coloured, buttercream-filled and sprinkled with rose petals, perfect for Valentine's Day.

valentine sandwich cookies

The art of food styling

Food styling is an art. It requires no less skill than fashion designing or interior decorating. You need to be able to visualise what you want to achieve, understand the harmonies and contrasts of colours, textures and shapes and know how to put the elements together.

You need to understand light and shade, depth and focus, plus you have to be a heck of a good photographer.

All those features are ones I do not possess.

I usually set enthusiastically about displaying my food, except when it’s hot and ought to remain so for subsequent consumption. In which case it’s mad rush and I snap whichever way I can.

Dishes that don’t mind waiting would appear to be easy, but not for me. The longer I faff about juggling plates, napkins and worktops, the worse the result. A bunch of flowers – no, all wrong colours. A pretty vase in the background – except the shot is overhead.

Very occasionally I get something right; the light is particularly lenient or the food is just pleasing on the eye. But more often than not it’s toil and trouble. The same green dish on the same wooden table.

In fact my accidental styling usually turns out better than my planning and visualisations. I would throw in the towel probably long ago if it wasn’t for one thing.

My food may not look so special but it tastes bloody good.

rose and raspberry biscuits

Pretty Valentine biscuits

So if you think these are pretty and the pictures look nice, I'm humbly grateful. But my rose and raspberry hearts are first and foremost delicious.

The dough is pâte sablée, French rich shortcrust pastry. If you have a food processor, it takes only a few whizzes to create a ball of dough out of flour, butter, sugar and an egg.

pink sablee pastry

If not, you can do it all by hand because pâte sablée does not require any of the ice-cold butter nonsense: it's very accommodating. You can also roll it out and cut the biscuits straight away, without chilling the pastry.

biscuits hearts

In this instance it is flavoured and pinkified with freeze-dried rasperries. Valentine's Day falls in the 'don't even dare buy flown-in, fake berries' season, and anyway they are not fit for the purpose. Freeze-dried ones on the other hand are a wondrous ingredient in baking as they will both flavour and colour the dough, the buttercream, the icing - and your hearts...

Freeze-dried raspberries can be easily crushed with a rolling pin throuigh a parchment or plastic into coarse crumbs. Make sure to save some to rub into sugar, to sprinkle onto glazed biscuits, with or instead of rose petals.

dried raspberry crumbs

Stiff buttercream for sandwich biscuits

The biscuits need to be filled with buttercream and sandwiched together - this is no time for lonely hearts. The buttercream should also be sturdy and not easily spoiled: the biscuits want to be on display, not hidden away in the fridge.

This recipe has the best and the easiest stiff buttercream formula and your filling will last a good few days even outside the fridge.

Its base is clarified butter or beurre noisette mixed with icing sugar and flavourings: vanilla and rose water. It turns into fluffy frosting after only a few minutes of beating with electric mixer. It thickens fast once you stop beating so make a batch and use it in your biscuits promptly.

Both the buttercream and the pastry will benefit hugely if instead of table salt, you can get hold of fleur de sel - the nicest, most delicate form of sodium chloride collected from dried seawater.

rose biscuits for valentine's day

Fancy Valentine trimmings

Pair up your hearts - and the biscuits too. You can spoon the buttercream in dollops onto the biscuits, then kiss two together. If you fancy, pipe the buttercream but work fast before it thickens and sets.

And then the glaze and trimmings. Oh, we know, it's a pink and heart-shaped day. Hence the crushed raspberries and rose petals are raining on the finished cookies, brushed with simple icing glaze.

And a tray of these biscuits will surely be better received and enjoyed than a boring Valentine card.

rose and raspberry valentine biscuits

More biscuits recipes

Cornmeal shortbread with lemon flavour, meltingly tender and gluten free. Cut your favourite cookie shapes, bake till barely coloured and dip in your tea for a classic dunking experience!

Mixed flavoured meringue kisses, mini meringues with lemon, raspberry, chocolate and pistachio flavour. The quickest meringue recipe, with burnt sugar.

Chocolate sable biscuits with raw cocoa nibs and sea salt flakes. Meltingly tender biscuits with wonderfully crunchy cocoa nibs – these are grown-up chocolate chip cookies.

More Valentine desserts

Mini pavlovas, homemade meringue nests with whipped cream and fruit toppings: passion fruit, pomegranate and raspberry. Simple and gorgeous, individual meringues are easier to bake than a big pavlova.

King Oscar II cake is also known as Swedish almond tart. It's an almond macaron style cake filled with almond buttercream, easy to make and absolutely delightful.

Pink guava cake with pink buttercream frosting, made from concentrated guava juice. It looks like a six years old girl’s dream. It tastes like heaven.

rose and raspberry heart biscuits

Rose and raspberry Valentine biscuits

Servings: makes 2 dozen biscuitsTime: 45 minutes


  • For the biscuits:
  • 15g (½ cup) freeze-dried raspberries
  • 220g (1¾ cup) flour
  • ½ tsp fine salt (fleur de sel if possible)
  • 110g (1 stick) butter, softened
  • 110g (½ cup) caster sugar
  • 1 large egg, beaten
  • For the buttercream:
  • 100g (1 stick minus 1 tbsp) unsalted butter
  • ½ tsp vanilla extract
  • ¼ tsp rose water
  • ¼ tsp fine salt (fleur de sel if possible)
  • 140g (1 heaping cup) icing sugar
  • For the glaze:
  • 3 tsp icing sugar
  • 2-3 tbsp hot water


1. Place the raspberries between two sheets of parchment and crush with a rolling pin into crumbs. Set a tablespoon aside for decoration and stir the rest into the flour together with the salt in a large bowl or the bowl of a standing mixer.

2. Cut the butter into the flour mix and beat with electric or standing mixer until it resembles coarse crumbs.

3. Add the caster sugar and the egg and mix on low speed until it all just blends together: it will look very much like wet sand.

4. Turn the dough onto a well-floured surface and knead lightly into a ball.

5. Roll it out to about a pound coin thickness. Cut the biscuits with a heart-shaped (or any shape you fancy) biscuit cutter and place them on a baking sheet lined with parchment. They can sit quite close together as they only spread a little.

6. Preheat the oven to 180C/350F/gas 4. Bake the biscuits for 10–12 minutes (depending on the size) until pale and just set. Transfer them to a wire rack and cool completely.

7. Make the buttercream: melt the butter in a saucepan over medium heat until the boiling point; turn it down a little when it starts to sizzle. Cook it, stirring occasionally, until it goes quiet, turns clear and the milky bits that have dropped to the bottom start browning. Take it off the heat and strain into a bowl.

8. Add the vanilla and rose water, stir in the salt and the icing sugar. Beat with an electric mixer or by a hand whisk until smooth, creamy and fluffy, for about 5 minutes. Use it more or less immediately as it will thicken within 10 minutes or so.

9. Turn half the biscuits upside down and spoon or pipe with a piping bag blobs of buttercream in the middle of each biscuit. Sandwich with the remaining halves and let them stand until set; 20-30 minutes.

10. To decorate, make runny icing with the icing sugar and hot water and brush over the tops of the biscuits; then dip in the reserved crushed raspberries.

Originally published: Thu, 8 February, 2018

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Hello! I'm Anna Gaze, the Cuisine Fiend. Welcome to my recipe collection.

I have lots of recipes for you to choose from: healthy or indulgent, easy or more challenging, quick or involved - but always tasty.


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