These adorable and tasty biscuits are perfect for kids’ lunchboxes, treats with afternoon tea or for birthday parties – the recipe makes 40 and you can decorate them any way you want
- 125g unsalted butter, softened
- 125g caster sugar
- 1 large egg yolk
- Finely grated rind of 1 unwaxed lemon
- 250g plain flour
- 1½tsp baking powder
- To decorate
- 1 sachet egg white powder
- 20ml (4tsp) freshly squeezed lemon juice
- 300g icing sugar
- Silver balls like Dr. Oetker's silver balls
Line 3 large baking trays with baking parchment. Put the butter and caster sugar in a bowl and whisk until pale and creamy. Whisk in the egg yolk and lemon rind.
Sieve in the flour and baking powder and carefully mix together to make a firm dough. Knead until smooth.
Roll out the dough to a thickness no greater than ½cm (¼inch). Using a 6cm (2½inch) wide heart-shaped cutter stamp out approx. 40 cookies. Arrange on the prepared baking trays, prick lightly with a fork and chill for 30 minutes.
Preheat the oven to 180°C/160°C fan oven/350°F/Gas Mark 4. Bake the cookies for about 10 minutes until firm and lightly golden round the edges. Leave to cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely.
To ice, make up the egg white powder using 30ml (2 tbsp) warm water and lemon juice as directed on the packet. Sift the icing sugar into a bowl and add the blended egg white mixture to make a smooth spreadable icing.
Spoon approx. 30ml (2 tbsp) of the icing into a small piping bag fitted with a No: 2 size plain piping nozzle. Pipe a line approx. 1mm from the edge of all of the cookies.
Spoon approx. 5ml (1tsp) of the icing into the centre of one heart cookie and gently spread it to fill the centre.
Decorate with silver balls and allow to set for 1 hour before serving.
Top tip for making Lemon heart biscuits
You can change change the colour of the icing to red for valentines day or pink for a girl's birthday!