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.


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



  1. Line 3 baking sheets with greaseproof paper.

  2. Cream the butter and sugar in a large bowl until light and fluffy.

  3. Add the flour, lemon zest and vanilla essence and start to bring the dough together.

  4. Add enough milk to the mixture to form a smooth dough.

  5. Wrap in clingfilm and rest in the fridge for 30 minutes.

  6. Preheat the oven to 180°C, Fan 160°C, Gas 4.

  7. 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.

  8. Cut out the biscuits with the heart-shaped cutter and place on the baking sheet.

  9. Bake in the oven for 10-12 minutes or until very lightly golden.

  10. Meanwhile, roll out the other half of the dough on the lightly floured worktop and cut out the remaining hearts.

  11. 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.)

  12. Bake in the oven as before.

  13. Carefully lift the cooked biscuits on to a cooling rack and leave to cool.

  14. When cool, use the jelly to sandwich the biscuits together so that the hearts with the cut-out centres are on the top.

  15. Lightly dust with icing sugar.


Styled on Parisienne Oilcloth