Lavender heart cookies

Spread some love.
Valentines cookies

Whether for Valentine’s Day or to share with loved ones these adorable buttery biscuits laced with vanilla and lavender are sure to impress.


Lemon icing



Preheat oven to 160°C/325°F. Line two large baking trays with baking paper.


Beat butter and sugar in a medium bowl with an electric mixer until just combined. Add salt, vanilla, flour and lavender; beat on low speed until just combined.


Roll out cookie dough between sheets of baking paper until 7mm (¼-inch) thick. Using different sized heart-shaped cutters, cut hearts from dough; place on trays, according to size, about 2cm (¾-inch) apart. Knead dough scraps together and repeat. Continue until all dough has been used. Refrigerate for 20 minutes.


Bake cookies for 8-12 minutes, depending on size, swapping trays on shelves halfway through, or until just set but not coloured. Carefully transfer to a wire rack to cool.


Make lemon icing.Sift icing sugar into a medium bowl; stir in juice until combined.


Spoon icing onto each cookie; spread out to edges with the back of a spoon. Leave for 30 minutes or until set. Lightly dip a dampened finger into food colouring and smear onto icing (like finger painting). Serve sprinkled with fresh lavender.

Don’t be tempted to overcook the cookies; they will firm up as they cool.

Store cookies between layers of baking paper in an airtight container for up to 48 hours. Without icing, the biscuits will last for 4 days.


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