Heart cookies

Chef: Emma Marsden

Prep: 20 mins

Cook: 10 mins

These crisp lemon biscuits are flooded with knicker-pink icing and dotted with pretty white hearts.

75g butter

75g golden caster sugar

Zest of ½ lemon

1-2 tbsp lemon juice

150g plain flour, sifted, plus extra for dusting

For the icing

250g icing sugar

1 egg white

Red food colouring

You will need:

7cm heart-shaped cutter

Piping bag fitted with a 1-2mm round nozzle

Preheat the oven to 190°C/ 170°C fan/ gas mark 5

Line 2 baking sheets with baking parchment

Beat the butter, sugar and lemon zest together in a bowl.

Stir in the lemon juice and flour until the mixture looks crumbly, then form into a ball with your hands.

Place on a lightly floured board and knead to make a smooth dough.

Shape into a circle then wrap in cling film and chill in the fridge for 15 minutes.

Lightly flour a board and roll out the dough until it’s about 3mm thick. Cut out 8 biscuits either freehand or using a 7 cm cutter, rerolling the dough as necessary.

Transfer the cookies to the prepare baking sheets and chill in the fridge for 10 minutes.

Bake for 10-12 minutes until golden. Cool on a wire rack.

To make the icing, whisk half the icing sugar in a bowl with the egg white. Continue to add the icing sugar, a spoonful at a time, until it’s all mixed in.

Whisk well for 5-10 minutes, until the mixture is thick.

Serves
makes 8

Preparation Time
20 minutes

Cooking Time
10 minutes

Main ingredients
Dairy, Flour, Eggs, Sugar

Recipe Type
Cakes & Baking, Cake Stall, Cookies & Biscuits

Level of Difficulty
Easy