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- 250 g
(9oz) runny honey
- 25 g
(1oz) light brown muscovado sugar
- 300 g
(11oz) self-raising flour, plus extra to dust
- 1 tsp.
ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground cloves
1 medium egg yolk
- 200 g
(7oz) plain chocolate, chopped
edible gold stars, optional, to decorate
- Step 1
Heat honey and sugar together in a small pan to loosen. Set aside to cool for 10min.
- Step 2
In a large bowl, mix the flour and spices, then add the honey mixture and egg yolk and mix to combine. Cover bowl and chill for at least 6hr or ideally overnight to let the flavours develop and the dough harden.
- Step 3
Preheat oven to 180°C (160°C fan) mark 4. Line two large baking sheets with baking parchment. Empty dough on to a lightly floured surface, bring together and roll out to 1cm (1/2in) thick. Stamp out 5cm (2in) wide hearts, rerolling trimmings, and transfer to the prepared sheets, spacing 5cm (2in) apart as they will spread. You may need to bake them in batches.
- Step 4
Bake for 12-14min until sandy to the touch but still soft when pressed (they will harden slightly on cooling). Leave to cool on sheets for 10min before transferring to a wire rack to cool completely.
- Step 5
To decorate, melt chocolate – see GH Tip – in a heatproof bowl set over a pan of simmering water. Spoon over the biscuits (still on rack) to cover. Sprinkle with gold stars, if you like, and leave to set.
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GH Tip
For best results, temper your chocolate while melting. This will stop it developing a white bloom (safe to eat but not as attractive). Melt 125g (4oz) of your chocolate in a heatproof bowl set over a pan of simmering water and heat to 50°C. Take off heat, stir in remaining 75g (3oz) chocolate and cool at room temperature to 31°C. Coat your hearts.
Per Serving:
- Calories: 186
- Fibre: 1 g
- Total carbs: 34 g
- Sugars: 21 g
- Total fat: 4 g
- Saturated fat: 2 g
- Protein: 3 g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
