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Valentine's Day Treats Recipes

This week the Catering students have been whipping up some very lovable Valentine’s Day treats. Why not try your hand at making them yourself?

JAMMY HEART BISCUITS

Makes 6

Ingredients: 250g flour, 200g butter, 100g icing sugar, 2 egg yolks, Strawberry Jam

  • Mix the flour, butter and icing sugar in a bowl;
  • Rub the ingredients together with your hands to make a crumbly mixture;
  • Add egg yolks and mix well;
  • Roll out the dough and cut out circular shapes using a cookie cutter;
  • Cut a small hole in the middle of half of the biscuits in the shape of a heart;
  • Bake the biscuits at 170C for around 10-12 minutes until golden and leave to cool;
  • Spread jam on all the whole biscuits;
  • Top with the biscuits with the hole on them.

 

RASPBERRY CUPCAKES

 

Makes 12

Cake Ingredients: 125g butter, 125 g caster sugar, 2 eggs, 125g self-raising flour, 150g raspberries, milk

Icing Ingredients: 500g icing sugar, 160g butter, Pink food colouring, 50ml milk

  • Mix butter and sugar in a bowl until creamy and add the eggs, one at a time, and beat well;
  • Fold in the flour and raspberries until the mixture is almost smooth;
  • Share the mixture between paper cases and bake in a muffin tray for 20 minutes;
  • Meanwhile, whisk the icing sugar and butter with a small amount of food colouring and milk as needed to create a smooth mixture;
  • Pipe the icing on top of the cooled cakes.

 

CHOCOLATE TRUFFLES

Makes 20

Ingredients: 200g of dark and milk chocolate in pieces, 20g unsalted butter, 200ml double cream, 75g mixed nuts

  • Put the chocolate and butter in a bowl and place over a saucepan of simmering water and stir until melted;
  • Heat double cream in a separate saucepan until almost boiling and leave to cool;
  • Pour the warm cream into the chocolate and mix together;
  • Drop the mixture into a roasting tray lined with a baking sheet and chill in the fridge until solid;
  • Chop the nuts and place on a baking tray;
  • Roll out the portions of chocolate mixture into small balls and cover in the chopped nuts;
  • Leave truffles on the baking tray and chill until serving.

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