Recipe: Lemon flavour heart cookies


Fancy something delicious and lovely? Then whip up these tasty cookies!

✦ Preheat the oven to 190°C/170°C fan/Gas 5. Line 2 baking sheets with baking parchment.

✦ Beat together the butter, sugar and lemon zest. Stir in the lemon juice and flour until the mixture looks crumbly, then form into a ball with your hands. On a lightly floured board, knead to a smooth dough. Shape in a circle, wrap in cling film and chill for 15 minutes.

✦ Roll out dough to about 3mm thick. Cut out 8 biscuits, rerolling the dough as necessary. Transfer cookies to the baking sheets and chill in the fridge for 10 minutes.

✦ Bake for 10–12 minutes, until golden. Cool on a wire rack.

✦ To make icing, whisk half the icing sugar with the egg white. Add more sugar a spoonful at a time, until it's all mixed in. Whisk well for 5-10 minutes, until mixture is thick. Put a heaped tablespoon of icing in a dish; set aside.

✦ Dip a cocktail stick into the food colouring and stir it into the rest of the icing. Whisk well to incorporate the colour. Repeat to get
the desired shade.

✦ Spoon a third of the pink icing into the piping bag and pipe around the edge of a biscuit to create a raised border. Spoon more icing onto the biscuit and use the back of a spoon to spread within the border.

✦ Use a cocktail stick to place small dots of white icing around the edges, then drag a clean cocktail stick from top to bottom of each dot to create hearts. Allow to set, store in an airtight container and enjoy within five days.

Recipe courtesy of Heart on a Plate by Emma Marsden

See more love inspired recipes in the latest issue of Gurgle magazine!

Find more recipes here.


Makes 8 cookies

75g butter
75g golden caster sugar
Zest of ½ lemon
1-2 tbsps lemon juice
150g plain fl our, sifted, plus extra for

250g icing sugar
1 egg white
Red food colouring

7cm heart-shaped cutter
Piping bag with a 1-2mm round nozzle

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