Show how much you love them on Valentine’s Day with these jewelled heart-shaped biscuits. They are made with a lovely delicate lemon shortbread and sandwiched with redcurrant jelly but for other times of the year, you could use apricot jam or lemon curd.
We used 2 different sized heart-shaped cutters to make these biscuits, but to make it super easy, you can buy a cutter with a fixed smaller heart shaped cutter in the middle from Lakeland.
Ingredients
250g salted butter, softened
100g caster sugar
1 lemon, zested
½ tsp vanilla essence
350g plain flour
1-2tbsp milk
100-150g redcurrant jelly
Icing sugar to dust
Method
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Line 3 baking sheets with greaseproof paper.
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Cream the butter and sugar in a large bowl until light and fluffy.
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Add the flour, lemon zest and vanilla essence and start to bring the dough together.
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Add enough milk to the mixture to form a smooth dough.
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Wrap in clingfilm and rest in the fridge for 30 minutes.
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Preheat the oven to 180°C, Fan 160°C, Gas 4.
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Lightly dust the worktop with flour and dust your rolling pin. Cut the dough in two and roll out one half to a thickness of 2-3mm.
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Cut out the biscuits with the heart-shaped cutter and place on the baking sheet.
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Bake in the oven for 10-12 minutes or until very lightly golden.
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Meanwhile, roll out the other half of the dough on the lightly floured worktop and cut out the remaining hearts.
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Place on the baking sheet and using a smaller heart-shaped cutter, cut out the centres. (You can bake these too and use to make tiny sandwiched biscuits. Remember they will take less time to cook than the larger biscuits.)
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Bake in the oven as before.
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Carefully lift the cooked biscuits on to a cooling rack and leave to cool.
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When cool, use the jelly to sandwich the biscuits together so that the hearts with the cut-out centres are on the top.
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Lightly dust with icing sugar.
Enjoy!
Styled on Parisienne Oilcloth