Sealed with a kiss and filled with sweetness, these Love Letter Shortbread Biscuits are the perfect way to say “I love you”. Buttery shortbread infused with fragrant lemon zest wraps around fruity raspberry jam, creating a treat that’s as romantic as it is delicious. Whether you’re baking for Valentine’s, Galentine’s, or just because, these little envelopes of joy deliver love in every bite!
Quick Overview
- FLAVOUR: The shortbread is sweet, buttery and delicately flavoured with lemon zest. They’re filled with a fruity raspberry jam and decorated with icing sugar for an extra sprinkle of sweetness.
- TEXTURE: Each bite offers a delightful contrast of textures. Soft, crumbly, buttery biscuits with a sticky jammy filling.
- MAKES: This recipe makes roughly 10 Love Letter Shortbread Biscuits, if you keep re-rolling the scraps of dough.
Ingredients To Make Love Letter Shortbread Biscuits
- Unsalted butter – Gives the shortbread a rich, buttery flavour and crumbly texture. It can be swapped for vegan butter or a vegetable spread baking block such as Stork.
- Caster sugar – Sweetens the shortbread and gives the biscuits lovely crisp edges.
- Lemon zest – Gives the biscuits a bright, fresh and zesty lemon flavour. You could also swap for lime or orange zest if preferred.
- Plain flour – Binds the shortbread dough together and gives the biscuits structure.
- Raspberry jam – Choose a good-quality raspberry jam (with or without seeds) for the filling.
- Icing sugar – Dusted over the love letter biscuits, and mixed with water to create an icing to decorate the little hearts.
- Heart sprinkles – Adds a pop of pink colour to finish the biscuits off!
How To Shape Love Letter Biscuits
These little envelopes are easier to shape than they look! Just follow these simple steps, and you’ll have the cutest jam-filled love letter biscuits ready to bake.
- Roll out and cut the dough: Lightly flour a work surface and rolling pin, then roll out the dough to about 0.5cm thick. Cut out 4×4” squares using a sharp knife (you’ll need to re-roll the scraps to get 10 in total). Bonus: Use a mini heart cutter to stamp out some cute shapes from any leftover dough!
- Fill with jam: Transfer the squares onto a lined baking tray, leaving a little space between them. Spoon a heaped teaspoon of jam into the centre of each one.
- Fold the envelopes: First, bring two opposite corners in to hug the jam. Then fold up the bottom corner and press it down to seal. If the edges look a bit messy or have torn, just smooth them over with your finger.
- Add the decorative touches: Use the tip of your knife to add little dash marks on the bottom fold, just like a real envelope! Then stick a heart on top with a tiny dab of jam.
Top Tip: Chill Before You Bake
Chilling these love letter biscuits for 30 minutes before baking is a must! It gives the butter time to solidify and the dough will firm up, preventing excess spread in the oven so your envelopes stay neatly folded. Plus, it enhances the flavour, making each bite even more delicious. A little patience = perfect biscuits!
Love Letter Shortbread Biscuits
Sealed with a kiss and filled with sweetness, these Love Letter Shortbread Biscuits are the perfect way to say “I love you”. Buttery shortbread infused with fragrant lemon zest wraps around fruity raspberry jam, creating a treat that’s as romantic as it is delicious. Whether you’re baking for Valentine’s, Galentine’s, or just because, these little envelopes of joy deliver love in every bite!
Ingredients
- 200 grams Unsalted butter room temperature
- 100 grams White caster sugar
- 1 Lemon zest only
- 300 grams Plain flour
- 200 grams Raspberry jam
- 50 grams Icing sugar
- Love heart sprinkles
Instructions
Make the shortbread dough
- In a large bowl, cream the butter and sugar together until light and fluffy.200 grams Unsalted butter, 100 grams White caster sugar
- Add the lemon zest and flour. Use your hands to bring the mixture together into a smooth dough.1 Lemon, 300 grams Plain flour
- Wrap the dough in clingfilm and chill in the fridge for 30 minutes.
- Meanwhile, line two large flat baking sheets with greaseproof paper.
Fill and shape the biscuits
- Lightly flour a worktop and rolling pin. Roll the dough out to roughly 0.5cm thickness.
- Use a sharp knife to cut out 4×4” squares. You will need to re-roll the scrapes to make 10 in total. Optional: Use a mini heart cutter to stamp out heart shapes from any leftover dough.
- Transfer the squares to your baking sheets, leaving a little space between each so they have room to spread out.
- Add a heaped teaspoon of jam into the middle of each square.200 grams Raspberry jam
- To create the letter shapes, first fold two opposite corners inwards to wrap up the jam underneath. Then fold the bottom corner on top and press down to secure. You can use your finger to smooth over any cracks and neaten up the edges.
- Use the point of your knife to make a dash pattern on the bottom fold, and then stick your heart in the middle using a little dab of jam.
- Place in the fridge to chill for 30 minutes (this will help the love letter cookies keep their shape). Meanwhile, preheat the oven to 160°C fan / 180°C conventional.
Bake the biscuits
- Bake for 15-18 mins until the cookies are lightly golden and firm around the edges. Remove and leave to cool on the baking sheets.
Decorate
- Lightly dust icing sugar over the biscuits.50 grams Icing sugar
- Mix the remaining icing sugar with a few drops of water to make a thick white icing. Pipe or spread it on top of the heart and finish by placing a love heart confetti sprinkle on top. Enjoy!Love heart sprinkles
Video
Notes
Store your Love Letter Shortbread Biscuits in a baking tin, at room temperature, for up to 4/5 days.
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