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
