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  • Sydney
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  • The Sugar-free Valentine's Day Biscuit Recipe You Need to Whip Up this Sunday

The Sugar-free Valentine's Day Biscuit Recipe You Need to Whip Up this Sunday

For a thoughtful, homemade and totally delectable gift this Valentine's Day, whip up a batch of these too-cute-to-eat sugar-free biscuits.

Nothing truer than the old adage, 'the way to your partner's heart is through their stomach'. With that in mind, ditch the store-bought flowers, cologne, and chocolates this Valentine's Day and up your gifting game with a batch of delicious, homemade biscuits. 

Lucky for us, sugar-free dessert queen Liv Kaplan has shared her completely sugar-free Valentine's Day biscuit recipe. From the antioxidant-rich strawberries and gut-friendly kiwi fruit, to the guilt-free Nexba Raspberry & Kiwi Sparkling Mineral Water, these biscuits not look only good, but they taste good (even without sugar).

Easy to make and simply delicious, we suggest stacking these biscuits up, wrapping them in a bow and gifting them to your love this Valentine's Day. 



  • 110g softened butter
  • ½ cup rice malt syrup 
  • 1 egg lightly beaten
  • 3 cups plain flour
  • 1 teaspoon cornflour
  • 1 teaspoon baking powder
  • 1/4 tsp salt 

Berry Kiwi Filling:

  • 3 cups strawberries, frozen
  • 2 kiwis, peeled and sliced
  • 2 tbsp chia seeds
  • 1/2 cup Nexba Raspberry & Kiwi Mineral Water


  1. In a bowl combine the butter and rice malt syrup until incorporated. Stir in the beaten egg.
  2. In a separate bowl, sift the flour, cornflour, baking powder and salt. 
  3. Add the dry mixture to the wet ingredients and combine until a dough forms. Wrap in plastic wrap and place in the fridge. 
  4. Meanwhile, to make the filling, place the strawberries, kiwi fruit and Nexba Raspberry & Kiwi Mineral Water in a small pot and heat over a medium temperature. Allow it to start bubbling, then leave to simmer for 20 minutes or until the mixture is sticky and thick. Smash the berries with your spoon or fork and allow them to break down.
  5. Remove from the heat and stir in the chia seeds. Blend in a blender or using an immersion blender until smooth. Set aside. 
  6. Preheat the oven to 170? and line a baking tray with baking paper. 
  7. Turn the dough onto a floured surface and roll to be about half a cm thick. Cut out as many heart cookies as possible and place on the prepared tray. Using a knife, carefully cut out a small heart in the middle of half the cookies. 
  8. Bake for 10-12 minutes. Remove from the oven and leave to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
  9. To assemble the cookies, spread the berry kiwi filling over the full hearts and place a cut-out heart on top.

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