Love Letter Cookies

Save to bake with your besties for Galentine’s Day or box them up and give to your Valentine.

You can find the video here: https://www.pinterest.com/pin/878342733565255491

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Total time: 1hr. 40min. Servings: 10

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Ingredients :

200g unsalted butter, room temp 

100g caster sugar  

1 lemon, zest only  

300g plain flour  

200g raspberry conserve

Love Heart Confetti 

50g icing sugar  

𝗣𝗥𝗘𝗣𝗔𝗥𝗔𝗧𝗜𝗢𝗡 :

Step 1 - Melt the butter and sugar together.  

Step 2 - Add the lemon zest and flour.  

Step 3 - Use your hands to bring the mixture together into a dough. 

Step 4 - Wrap in clingfilm and chill in the fridge for 30 mins. Line two large flat baking sheets with baking paper.

Step 5 - Lightly flour a worktop and rolling pin. Roll the dough out to roughly 0.5cm thickness.  

Step 6 - 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 hearts from any leftover dough.  

Step 7 - Transfer to the baking sheets, leaving a little space between each so they have room to spread out. 

Step 8 - Add a heaped teaspoon of jam into the middle of each square. To create the letter shapes: fold two opposite corners inwards to wrap up the jam underneath. Then fold the bottom corner on top and press down to secure. Use your finger to smooth over any cracks and neaten up the edges.   

Step 9 - Make a dash pattern on the bottom fold and use a dab of jam to stick the heart in the middle. 

Step 10 - Chill in the fridge for 30 mins (this will help the cookies keep their shape).

Step 11 - Meanwhile, preheat the oven to 160°C fan. 

Step 12 - Bake for 16-18 mins until lightly golden. Remove and leave to completely cool.  

Step 13 - To decorate, mix the icing sugar with a few drops of water to make a thick white icing. Pipe or spread it onto the heart and add a love heart confetti sprinkle. Leave to set for 10 mins.

𝑩𝒐𝒏 𝒂𝒑𝒑𝒆𝒕𝒊𝒕! 😊🤍