Double Heart and Ribbon Cookies/Biscuits double cœurs & biscuits décoratifs

I have to admit, I haven’t exactly been looking forward to this post.

I thought of just posting a few days later with a recipe that was so delicious, you’d forget that I’d missed Valentines Day. Yes folks, it’s almost that time again.

Have a look around and you’ll see blogs everywhere professing the virtues of love with a romantic follow-up recipe that celebrates the pleasures of perfect coupledom. Look a little harder and you’ll find…


I guess you could say that this year, I’m somewhere on the other end of the spectrum…you know… loud arguments in the street, broken promises and maybe a smashed car window or two 😉

until that is…I fell in love

with I’d do it all again, by Corinne Bailey Rae…ok, ok it’s a song 😉 and before I go on, I must say, I’d kind of made a silent pact with myself to keep my music preferences off my blog because …well…

It’s kinda like favourite flavours…or…colours. There are certain things you just don’t discuss. But, music is a huge part of my life and seeing as it’s thanks to her I posted this recipe. I thought I’d bend the rules this time and make music my Valentine for this year….

ok enough of the sop, let’s get on to food.

I see these cookies as more of a suggestion than a recipe. I was going more, for crunchy ‘punitions’ but the tan cookies had slightly more chew than I would have liked.The brown cookies on the other hand were a lovely surprise

I actually made them as an experiment, when looking for a low G.I. healthier cookie. I used coconut sugar instead of caster and found that it gave them a slightly bubbly, ‘could it be chocolate’ appearance and a soft coconut taste. Don’t worry, they’re much easier to make than they look. See for yourself:

Double Heart and Ribbon Cookies

Makes about 10 cookies

You can make these as I did up to 5 days early and the dough will keep in the fridge, but if you want a really crunchy cookie, you could try adding more brown rice flour to the dough.

  • 5 tablespoons/70g salted butter
  • 3 tablespoons/63g caster sugar
  • 3/4 cup/70g ground almonds
  • 1/2 cup/70g brown rice flour, sifted
  • 3 tablespoons/32g coconut sugar
  • 1 egg (you’ll only need half)

Cream half the butter and the caster sugar in one bowl, then cream half the butter and the coconut sugar in another bowl.

Add the half the flour to the coconut sugar mix and the other half to the caster sugar mix then stir together with a fork until the dough forms clumps.

Shape the coconut sugar dough into a ball (add more flour if the dough is sticky.) Then do the same for the caster sugar dough.

Now shape the balls into disks, wrap with clingfilm/saran wrap and chill until the disks are firm(minimum 4 hours, maximum 5 days depending on how busy you are).

Preheat the oven to 180ºC/350ºF and line two baking sheets with baking paper.

Roll the coconut dough first onto a lightly floured work surface, until it’s about 1/4 inch thick. Using a 3 inch/8cm heart shaped cookie cutter cut out the cookies, then place on the baking tray a few inches/cms apart. (The cookies don’t spread).

Then using a smaller 1 inch/4 cm heart shaped cookie cutter, cut out a smaller cookie from the large cookie already cut, (you should now see a heart-shaped hole in the centre of each cookie).

Put the smaller hearts aside.

Repeat this process with the caster sugar dough.

Then place the white caster sugar smaller hearts into the tan coconut sugar larger hearts and vice-versa to get that two-tone colour.

Put back in the fridge to chill for another 20mins.

Bake for 8 – 10 mins or until pale and firm (some of the edges may turn a little brown but don’t leave them to brown completely or they might burn).

Leave to cool down completely before eating.


If you want to make ribbon cookies cut out 10 heart shapes with a 3 inch/8cm heart shaped cutter, lay the cookies on a baking tray then using a skewer or a plastic straw. Make two 5mm holes on either side of the centre of the heart, at the top of the cookies.

Bake for 10-12 minutes or until firm.

Leave to cool down, then cut a strip of red ribbon into ten 25cm lengths. Thread the ribbon through each hole then tie in the front of the cookie into a bow shape.

Share with the one you love!

Love Note: For those of you in a not so loved up situation wondering what to do with these cookies on V- Day. Here are a few suggestions 😉

1.Crumble them in a tub of Ben and Jerry’s and eat them with some recently single girl/guy friends

2. Stay at home with a good book and/or DVD, say ‘Bah humbug’ to them all and eat the lot! Just don’t blame me for the extra kilos!

Have a great day!

Ribbon Cookies adapted from Smitten Kitchen
Double Heart cookies adapted from Baking Obsession


Biscuits double cœurs et biscuits décoratifs

Pour une dizaine de biscuits

Vous pouvez préparer ces biscuits 5 jours en avance , comme j’ai fait, la pâte se conserve bien au frigo.  Si vous avez envie des biscuits plus croquant, vous pourrez ajouter un peu plus de la farine de riz complet.

  • 70g beurre mou
  • 63g sucre en poudre
  • 70g poudre d’amandes
  • 70g farine de riz complet, tamisée
  • 32g sucre de noix de coco
  • 1 oeuf (vous aurez besoin de la moitié seulement)

Dans un bol, mélangez la moitié du beurre avec le sucre en poudre jusqu’à l’obtention d’une pâte mousseuse et pâle.

Puis dans un autre bol, mélangez le reste du beurre avec le sucre de noix de coco.

Ajoutez la moitié de la farine au mélange sucre en poudre et mélangez à l’aide d’une fourchette.

Puis mettez le reste de la farine dans le bol avec le sucre de noix de coco et mélangez bien avec une fourchette.

Formez un boudin du mélange sucre de noix de coco, puis formez un deuxième boudin du mélange sucre en poudre. Enveloppez les deux boudins séparément du papier film et laisser au frigo ( minimum 4 heures, maximum 5 jours).

Préchauffez le four à 180°C

Mettez du papier sulfurisé dans deux plaques de cuisson.

Sur une surface de travail légèrement enduite de farine, créez une abaisse d’environ (1/4 de po) d’épaisseur.

Commencez d’abord avec la pâte sucre en poudre.

Découpez la pâte à l’aide d’un emporte pièce, forme cœur de 8cm et placez sur une plaque de cuisson. Espacez-les de quelques cms,(les biscuits de s’étalent pas).

Puis découpez la pâte à nouveau avec un autre emporte- pièce , forme cœur plus petit de 4cm et mettez les petits cœurs à côté. Vous devez avoir des trous de 4cm dans chaque biscuits.

Refaites la même chose avec la pâte de sucre de noix de coco.

Puis mettez les petits cœurs marrons dans les grand cœurs beige pour remplir les trous et vice-versa pour obtenir un biscuit à deux tons.

Mettez dans le frigo encore une fois pendant 20 minutes.

Enfournez-les pendant 8 à 10 minutes ou jusqu’à le dessous des biscuits commence à dorer.

Laissez refroidir avant de manger.


si vous voulez faire des biscuits décoratifs:

À l’aide d’une baguette de bois ou une paille, percez un petit trou aux deux côtés du centre du cœur à extrémité de chaque biscuit, afin d’y passer un ruban lorsqu’ils seront cuits.

Enfournez pendant 10 à 12 minutes ou jusqu’à ce que les biscuits soit ferme et pâle.

Laissez refroidir.

Coupez 10 bouts de ruban rouge de 25 cm, Enfilez les rubans dans les trous, puis faites un joli nœud.

Biscuits double cœurs adaptées de Baking Obsession
Biscuits décoratifs adaptées de  Smitten Kitchen

One thought on “Double Heart and Ribbon Cookies/Biscuits double cœurs & biscuits décoratifs

  1. Pingback: Linzer Heart Cookies Recipe | Leite's Culinaria

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