Lemon butter hearts
200g of butter 200g of caster sugar 1 egg 1 tsp of vanilla essence 2 tbs of lemon juice the zest of two lemons the zest of one orange 500g of plain flour 1 tsp of baking powder
Preheat your oven to 180 degrees and line two baking trays with parchment.
Beat the butter and sugar in until light and fluffy.
Then slowly mix in the egg, vanilla extract, lemon juice and all of the zest.
Mix the flour and baking powder well and finally beat them into the dough.
When the dough is starting to come together, turn it onto a clean surface knead it lightly into a ball. Wrap it in cling film, and leave in the fridge for an hour.
Roll out into 4mm thick sheets and cut out your biscuit hearts.
Bake for seven to eight minutes, or until they are starting to brown. Move to a wire rack to cool. The dough keeps well in the fridge for about a week or you can freeze it.