Recipies for the sweetest treats this Valentine’s Day

LOVE Bug Biscuits

(From BBC Good Food)


Ingredients/necessary equipment

  • 175g plain flour
  • 100g chilled butter, cubed
  • 85g icing sugar
  • 1 tsp vanilla extract
  • 1 egg yolk
  • 500g ready-to-roll fondant icing
  • Red food colouring
  • 100g icing sugar
  • Black food colouring
  • Edible pearly ball decorations
  • 8cm heart-shaped cutter
  • 6cm heart-shaped cutter
  • Food processor


  1. Pour the butter, flour, sugar, vanilla and egg yolk in a food processor.
  2. Dribble in 1 tbsp water and mix until the mixture comes together to form a dough. Tip onto a work surface and knead briefly to bring together, then wrap in cling film and chill for 20 mins.
  3. Heat oven to 180C/160C fan/gas 4. Roll out the dough to the thickness of a £1 coin. Use your 8cm heart cutter to stamp out heart shapes – you’ll have to re-roll the trimmings to make 20 biscuits. Put the hearts on 2 baking trays and bake for 12 mins, swapping the trays over halfway through, until pale golden and crisp. Leave to cool on a wire rack.
  4. Dye your lump of icing with red food colouring and wrap in cling film until ready to roll. Mix the icing sugar with enough water to make a thick icing. Dye the icing with the black food colouring. Pour the icing into a piping bag with a small plain nozzle attached (or use a small sandwich bag and snip off the corner). Roll out the red icing to 3mm thick and use your 6cm cutter to stamp out hearts. Stick onto the biscuits with a little of the black icing.
  5. Share and enjoy!

Pink Swirled Meringues


Swirled pink meringues credit goodfood UKTV7

Ingredients/necessary equipment

  • 1tsp Pink food colouring
  • 1tsp Rose water
  • 150g  White caster sugar 
  • Egg whites 
  • 150g Raspberries
  • 2tbsp Icing sugar 
  • 150ml Double cream
  1. Preheat oven to 120C.
  2. Beat the egg whites in a clean, dry bowl until the whites doubled volume and hold peaks. While the whisk is still running add the sugar a tablespoon at a time, until they are all glossy and hold a stiff peak.
  3. Fold in the rose water. Careful not to over-beat.
  4. On two baking trays – line them with baking paper to avoid the mixture sticking.
  5. Pour 1 tbsp of the pink food colouring onto a saucer and use a wide pastry brush to spread a line of the colouring up the inside of a piping bag. Spoon meringue mixture into bag.
  6. Pipe the meringue into 3.5mm swirls.
  7. Bake for 1.5 hours until they are crisp.
  8. Turn off oven but leave them in there to cool for at least an other hour.
  9. For the raspberry coulis, blend the raspberries and 1tbsp icing sugar into a puree.
  10. Set a sieve over a clean bowl and sieve through the puree to remove the raspberry pips.
  11. Whisk the cream and remaining icing sugar until softly peaked.
  12. Swirl in the coulis.
  13. Spoon the cream into half the meringues and sandwich together.