100g caster sugar
225g plain flour
1 small egg
1. Beat sugar and butter together, add beaten egg, flour and lemon rind and juice to make a firm dough for rolling.
2. Place in fridge for 20mins. Roll out on a floured board, cut out heart shaped biscuits, place on lined baking sheet.
3. Bake at 175)ºC (gas mark 5) for 10 mins.
4. When cool ice with pink icing (I dye the icing with juice from raspberries or beetroot).
Ed’s note: I have made these biscuits using either coconut sugar or honey to good effect. So, if you are trying to make sugar-free treats for your children, try these alternatives.
Gorgeous image for this post taken from brilliant bakeware site, De Cuisine.