Lemon cream loveheart biscuits – perfect for Mothers’ Day

Lemon cream loveheart biscuits

My lovely friend, Sarah, who has a blog called My Mummy Sings, not only has the voice of an angel, but impressive emergency baking skillz too.  I loved her post about making her hubby some last-minute heart shaped custard creams for Valentine’s Day.

I’d forgotten how long it had been since I’d baked and spent a happy hour in the kitchen, radio on, with a big mug of tea.  Anyhoo, this recipe is loosely based on Sarah’s and she’d kindly allowed me to recreate it here for you.

Lemon Cream Loveheart Biscuits

115g butter

175g caster sugar

1 large egg

1 tsp vanilla extract

225g plain flour

1 tsp baking powder

This amount makes enough for two batches.  I kept the other half and made more the next day.

To make the biscuits, cream the butter and sugar together, add the egg and vanilla, then stir in the flour and baking powder.  It will come together into a dough quite easily.

Roll out on a floured work surface using a floured rolling pin and cut out with a heart-shaped cutter, placing the little hearts onto a baking sheet lined with non-stick parchment paper. They don’t spread that much so they can go quite close together:

Lovely lovehearts

Bake at about 190/gas 5 for a scant 7 minutes (this depends on the thickness of your biscuits but they only need to be just-golden).

Remove and leave to cool on a rack.

Meanwhile, make the buttercream:

50g butter, softened

100g icing sugar

1 tsp lemon extract (I used Steenbergs)

Lovely lemony buttercream

Just mush the butter and icing sugar together until creamy then stir in the lemon extract.  Make sure the biscuits are completely cooled before sandwiching together with the buttercream.

Go on, get busy in the kitchen and surprise your mum tomorrow!

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