Baking instructions:


  • 200g unsalted butter, softened
  • 200g caster sugar
  • 1 tbsp vanilla extract
  • A pinch of salt
  • 1 medium egg, lightly beaten
  • 400g plain sifted flour, plus extra for dusting


  • Place the butter, sugar, vanilla extract and salt into a bowl and cream together. Do not overwork, or the cookies will spread during baking.
  • Slowly pour the beaten egg into the mixture while whisking until well incorporated.
  • Add the flour and mix on low speed until just combined.
  • Gather the dough into a ball, wrap in clingfilm and chill for at least 30 minutes or until cool and firm.
  • Briefly knead the dough, place onto a floured surface and roll it out until about 5mm thick.
  • Cut out the heart shapes and place them onto an oven tray lined with greaseproof paper.
  • Chill for another 30 minutes.
  • Preheat the oven to 175 degrees celsius and bake the cookies for about 6 to 10 minutes until the edges are golden brown.
  • Allow to cool completely before decorating them.

Decorating instructions


  • 250g white sugar paste
  • 100g white flower paste (you can get this from places such as Squires Kitchen)
  • 1tsp white vegetable fat (Trex or white Flora)
  • 1/2 tsp rose water
  • Pink gel food colour (we like dusky pink/wine from Sugar Flair)
  • Edible gold lustre
  • Small amount of vodka
  • 2tbsp icing sugar


  • Mix the flower paste until smooth and pliable, if it is sticky you can add the vegetable fat
  • Combine the flower and sugar paste to make a smooth paste, then add the rose water
  • Create three shades of pink by gradually adding the food colouring to the paste mix (keep paste covered with cling film if not using to prevent it from drying
  • Lightly dust a smooth kitchen surface with icing sugar and roll each paste colour out until about 1mm thick
  • Cut out different heart shapes using the same heart cookie cutters used for baking
  • Mix a small amount of icing sugar with some water to make a thick glue consistency. Thinly brush it over the cookies, then place your heart sugar shapes on top of each cookie
  • Mix a few drops of vodka with the edible gold lustre to a create a thick paint
  • Dip a (new) toothbrush or a wide artist brush with firm bristles into the golden paint and splash it over the hearts
  • Let the paint and sugar paste dry and enjoy!

If stored in an airtight container they will last for up to 6 weeks.


About The Author

Celebrity Baker

Fascinated by baking and cake decorating from childhood, Peggy moved from her home in Germany to London in 1998 to study at the internationally renowned cookery school Le Cordon Bleu. After successfully completing ‘The Grand Diploma of Cuisine & Patisserie', Peggy held a number of prestigious Pastry chef positions in London. Quickly developing her own style, Peggy set up her own business in 2003 founding Peggy Porschen Cakes, a bespoke British design company that not only reflects her life-long love of baking but also celebrates beautiful craftsmanship, inspired by romance, fashion and femininity. Peggy has since become one of the most prominent and pioneering names in contemporary cake design and is renowned for irresistibly pretty and elegant designs that are not only visually stunning but also taste delicious. Author of eight highly acclaimed titles, Peggy's books are popular in the UK as well as internationally. Her books have been translated for US markets and into German, Dutch, French, Portuguese, Turkish, Swedish, Russian, Italian and Spanish languages. Peggy has sold well over 600,000 books worldwide and is known to have redefined the art of modern sugar craft. Her first book Pretty Party Cakes was voted ‘Best Entertaining Cookbook' by the Gourmand World Cookbook Awards. Peggy also regularly contributes to a number of influential titles including Sainsbury's Magazine, Condé Nast Brides and Wedding Magazine. UK television credits include the BBC's Great British Wedding Cake, Paul Hollywood's Pies & Puds, Rachel Allen's Bake, ITV's This Morning, Good Food Live, and Wedding Experts. Autumn 2010 saw the opening of the Peggy Porschen Parlour in London's Belgravia. For the first time Peggy was able to offer her previously made-to-order only designs to all on an everyday basis. The Parlour is also home to Peggy's Bespoke Design Boutique, available to clients by appointment only. The dainty panelled boutique offers private clients the opportunity to taste each of Peggy's flavour combinations and consult with a design specialist. Peggy aims to create an intimate and enjoyable ‘tea party' atmosphere for her clients as they select their wedding or special occasion cake. In January 2011, Peggy opened her Academy just over the road from the Parlour . London's first school entirely dedicated to baking, cake decorating and sugar craft.

Related Posts