Lovebug cookies
Prep time: 25 minsTotal time: 
Lovebug cookies
Prep time: 25 minsTotal time: 
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham.
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham.
Ingredients
- 120g white chocolate, finely chopped
- ¼ tsp good-quality red food colouring, plus extra as needed
- 9 x Sainsbury’s free from cookies and cream biscuits
- 18 edible eye decorations
- black edible writing icing pens
Step by step
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Microwave the chocolate in a microwavesafe bowl in 30-second intervals until melted and smooth. Stir in the red food colouring until combined, adding more if needed to deepen the colour. At this stage, the chocolate will start to seize;
whisk in 1 tablespoon of hot water until it starts to loosen and get glossy, adding 1-2 teaspoons more if needed. -
Dip each biscuit a little over halfway into the melted chocolate and place on a lined baking tray. You’ll have a little chocolate leftover – save for later. Transfer the tray to the fridge for 30 minutes or until the chocolate is set.
-
Using a little of the leftover melted chocolate (loosen again with hot water, if needed), stick the edible eyes onto the exposed part of the biscuits. Use the writing icing to draw a straight line down the red area and add little hearts on each side of the line. Transfer to the fridge and allow to set.
We’ve used gluten-free cookies-and-cream biscuits but you can go with any sandwiched style biscuit. If you don’t want to pipe the hearts, you could add coloured sprinkles in their place. Pop them into pretty paper bags to gift, or serve up straight away.
