Canterbury College - Valentine's Day Treats Recipes
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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?


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.




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.



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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