It may be a bit cold outside to be thinking about ice-cream in February, but my girls decided these Valentines Biscuits were the perfect thing to do with our freshly made EasiYo yoghurt and couldn’t wait to try their recipe out – I think we might be doing them again for Valentine’s Day.

These are pretty straightforward to do, but a bit messy if you don’t eat them quickly. The yoghurt was made and frozen in advance, and the biscuits obviously need to be cool before you add the frozen yoghurt. Be prepared for a mess if you aren’t patient enough…. ;-)

Valentines biscuits: Heart shaped frozen yoghurt sandwiches

Ingredients

For the frozen yogurt:

sachet of red berries EasiYo yoghurt, but you can use any flavour you like
Freeze dried strawberry & raspberry pieces

For the biscuits:

200 g light brown muscovado sugar
200 g softened butter
3 tablespoons golden syrup
300 g plain flour
1 1/2 teaspoons baking powder

For chocolate biscuits:

60 g of cocoa powder
240 g flour.

Instructions

Make the EasiYo yoghurt a day or so in advance (really simple - just add sachet to water, shake and leave in EasiYo yoghurt maker overnight).
We mixed some freeze dried strawberry and raspberry pieces to our fresh yoghurt for extra yummy taste
Put half of all of the yoghurt in a tub and freeze (again, needs to be done in advance, but you can just have some in the freezer at any time - it's a lovely dessert on its own :-) )
To make the biscuits, first pre-heat the oven to about 175 degrees C, 160 for a fan oven.
Weigh out the butter and sugar into a bowl, and mix until light and fluffy.
Add the golden syrup and continue to mix until well combined.
Gently mix in the sieved flour and baking powder (and cocoa powder if using).
Roll out the dough in one piece to approx 1cm thick directly onto a piece of baking paper on a baking tray. It spreads in the oven, so don't worry that this seems quite thick.
Bake until golden. Timing will vary depending on your oven, so start with 15 minutes and check every few minutes until it looks nice and golden. Note: it will still be soft until it cools, so keep an eye on the edges of the biscuit, which will brown first, so will tell you when it's ready
While still on the tray, so the biscuit slab doesn't cool before you've cut the shapes, carefully cut out your biscuits using a heart shaped cutter (or whatever shape you'd like your sandwiches to be) getting as many as you can out of the slab. Put these on a rack to cool.
Once the biscuits are cool, take the same cutter, cleaned of biscuit crumbs, put it on a piece of baking paper on a flat surface and fill it with frozen yoghurt. Press this down so it's packed nicely together and flat on top.
Place a biscuit upside down on a plate and gently press the frozen yoghurt out of the cutter directly onto the biscuit. Top with another biscuit, the right way up, press gently together and there you have your sandwich :-) Repeat steps 11 & 12 (&13!) as many times as necessary.
Eat quickly before the yoghurt melts - and don't make them in advance!!

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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Catherine Kelly

Mum of 3 & keen advocate of getting kids cooking & baking at home & in school. Usually end up doing quite a bit of gingerbread at Christmas and as a project with the Year 1's in school each year. Love baking and decorating cakes, dream of being organised, tidy & sorted - but our kids have other ideas ;-) Will at some point learnt to get to say 'no' to things, get to bed at a sensible time and make myself a priority once in a while. Or maybe not... I'm a mum, after all...! ;-)