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 4x4” 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.
Tried this recipe?Let us know how it was!