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