These gorgeous biscuit alternatives to traditional wedding place cards are a real treat to eat – or to save as a memento of the special day Serves: 30-40
Prep time: 1 hr
Cooking time: 12 mins
Total time: 1 hr 12 mins
Skill level: Bit of effort




    • 250g (8oz) unsalted butter, softened


    • 275g (9oz) caster sugar


    • Pinch of salt


    • 2 medium eggs


    • 500g (1lb) plain flour


    • 1 teaspoon vanilla extract


    • 500g (1lb) pink sugarpaste


    • 500g packet royal icing sugar, made up


    • 9.5cm and 8cm heart-shaped cutters


    • Disposable piping bags


    • No. 2 and No. 1.5 plain piping tubes, eg, PME


    • Cellophane bags, ribbon and self-adhesive flowers, for packaging






    1. Set the oven to Gas Mark 3 or 160°C.


    1. Cream together the butter, sugar and salt until the mixture is light and fluffy


    1. Beat in the eggs, one at a time, with a spoonful of flour with each egg. Beat in the vanilla extract, then beat in the flour until the mixture binds together to form a dough


    1. If the dough is very soft, wrap it in a plastic bag and chill it until firm enough to roll out.


    1. Roll the dough out on a lightly floured surface to about 3mm (1/8in) thick


    1. Use the larger heart-shaped cutter to cut the dough


    1. Lay the shapes on the lined baking sheets.


    1. Bake the biscuits, one tray at a time, in the centre of the oven for 10-12 minutes, or until they start to turn golden at the edges


    1. Remove the baking sheet from the oven.


    1. Knead the pink sugarpaste to soften it and roll it out to 2-3mm (just under 1/8in) thick and use the smaller heart cutter to cut out shapes


    1. Place the sugarpaste hearts on the hot cookies


    1. The heat from the cookies will make the sugarpaste stick to the cookies.


    1. Transfer the cookies to a wire rack and leave them to cool completely.


    1. Cut the ends off the piping bags, fit a piping tube in each and fill with royal icing


    1. Using the piping bag with the No. 2 piping tube to pipe dots around the pink hearts.


    1. Using the piping bag with the No. 1.5 piping tube, pipe a name on each cookie.


    1. Leave the royal icing to dry before packaging cookies in cellophane bags, tying a ribbon bow at the top of each, and adding a self-adhesive flower.


Why not make your own wedding cake too with our step-by-step recipe and video!


Nutritional information per portion



fat 7.0g saturates 0.1g calories 260(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.