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Love heart cookies

These cute iced bikkies are the key to mum’s heart!

Allergens: Recipe may contain gluten, wheat, egg, sulphites and milk.

9 Ingredients


  • 100g butter, at room temperature

  • 100g (1/2 cup) caster sugar

  • 1 egg, lightly whisked

  • 1/2 tsp finely grated lemon rind

  • 225g (1 1/4 cups) plain flour

  • Edible gold leaf, to decorate
  • Icing


  • 1 egg white

  • 1/2 tsp fresh lemon juice

  • 230g (1 1/2 cups) pure icing sugar, sifted

3 Method Steps


  • Step 1

    Using electric beaters to beat butter

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    (100g butter, at room temperature) and sugar (100g (1/2 cup) caster sugar) in a bowl until pale and creamy. Add egg (1 egg, lightly whisked) and lemon rind (1/2 tsp finely grated lemon rind). Beat until combined. Sift flour (225g (1 1/4 cups) plain flour) into bowl. Stir until combined. Transfer dough to a lightly floured surface. Knead gently until smooth. Shape into a disc. Wrap in plastic wrap. Place in the fridge for 30 minutes or until firm.


  • Step 2

    Preheat oven to 180C/160C fan forced. Line 2 baking trays with baking paper. Roll dough out between 2 sheets of baking paper until 5mm thick. Using a 7.5cm heart-shaped cookie cutter, cut hearts from dough. Press remaining dough together and repeat to make a total 16 cookies. Place, 3cm apart, on baking trays. Bake for 16-18 minutes, swapping trays after 10 minutes, or until golden. Set aside for 3 minutes to cool slightly. Transfer to a wire rack to cool completely.

  • Step 3

    Whisk together egg white (1 egg white) and lemon juice (1/2 tsp fresh lemon juice) in a large bowl. Gradually add icing sugar (230g (1 1/2 cups) pure icing sugar, sifted), whisking until smooth. Spoon into a piping bag fitted with a plain nozzle. Pipe icing onto cooled cookies. Working quickly, decorate cookies with edible gold leaf (Edible gold leaf, to decorate).
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Image by Guy Bailey

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