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Serves
US | Metric
Ingredients
  • 175 g Low fat spread (I use Flora Light)
  • 75 g Caster Sugar
  • 1 Egg
  • 300 g Plain Flour
  • 1 tsp Baking Powder
  • 1 Grated rind from one Lemon
  • 1 tsp Lemon extract
Valentines Lemon Shortbread Biscuits Valentines Lemon Shortbread Biscuits

Valentines Lemon Shortbread Biscuits

Prep 30 minutes
Total 1 hour 30 minutes

❤️ Mix together the low fat spread and sugar ideally using an electric whisk, you can use a wooden spoon if you've not got one.


❤️ Cream the two ingredients together then add the egg, lemon rind and lemon extract and beat it in really well.


❤️ Sift the flour and baking powder and add to the mixture a little at a time. Once all combined you should have a firm dough.


❤️ Press the mixture into a ball using your hands, wrap it in cling film and chill in the freezer for 30 minutes. Take it out of the freezer and cut the dough in half.


❤️ Then roll out each piece between two sheets of greaseproof paper before returning to the freezer for 30 minutes. Without freezing it the dough is too flimsy as these are quite a thin shortbread biscuits.


❤️ Take it out of the freezer rolling each piece out even more and then lift the baking paper with the dough onto a baking sheet.


❤️ Then using shaped cutters cut out your biscuits. For these ones I used heart shapes, large and small.


❤️ Bake for 15 minutes at 160 fan assisted oven until golden. They will appear soft when they come out of the oven but will harden up as they cool.


❤️ Transfer to a wire cooling rack.


❤️ Spread your jam lightly on the biscuits just before eating them as otherwise the biscuits will soften if left on for a longer period, sandwich the small shaped biscuit to the jam.


I used a homemade Raspberry Chia Jam which is so quick and easy to make, see below.


❤️ Add one small pack of raspberries to a small pan on a medium heat with 1 tbsp of water, 1 tbsp sweetener and 19g of chia seeds. Within 2 minutes the raspberries are softened, I left to simmer for one minute then took off the heat to allow to cool and for the chia seeds to continue to soak into the fruit which helps to thicken it up. I also added some lemon rind to the jam and then poured into a pot and left in the fridge to set.


❤️ Enjoy


Valentines Lemon Shortbread Biscuits Valentines Lemon Shortbread Biscuits

Valentines Lemon Shortbread Biscuits

favorite
print
rate
Prep 30 minutes
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
  • 175 g Low fat spread (I use Flora Light)
  • 75 g Caster Sugar
  • 1 Egg
  • 300 g Plain Flour
  • 1 tsp Baking Powder
  • 1 Grated rind from one Lemon
  • 1 tsp Lemon extract

❤️ Mix together the low fat spread and sugar ideally using an electric whisk, you can use a wooden spoon if you've not got one.


❤️ Cream the two ingredients together then add the egg, lemon rind and lemon extract and beat it in really well.


❤️ Sift the flour and baking powder and add to the mixture a little at a time. Once all combined you should have a firm dough.


❤️ Press the mixture into a ball using your hands, wrap it in cling film and chill in the freezer for 30 minutes. Take it out of the freezer and cut the dough in half.


❤️ Then roll out each piece between two sheets of greaseproof paper before returning to the freezer for 30 minutes. Without freezing it the dough is too flimsy as these are quite a thin shortbread biscuits.


❤️ Take it out of the freezer rolling each piece out even more and then lift the baking paper with the dough onto a baking sheet.


❤️ Then using shaped cutters cut out your biscuits. For these ones I used heart shapes, large and small.


❤️ Bake for 15 minutes at 160 fan assisted oven until golden. They will appear soft when they come out of the oven but will harden up as they cool.


❤️ Transfer to a wire cooling rack.


❤️ Spread your jam lightly on the biscuits just before eating them as otherwise the biscuits will soften if left on for a longer period, sandwich the small shaped biscuit to the jam.


I used a homemade Raspberry Chia Jam which is so quick and easy to make, see below.


❤️ Add one small pack of raspberries to a small pan on a medium heat with 1 tbsp of water, 1 tbsp sweetener and 19g of chia seeds. Within 2 minutes the raspberries are softened, I left to simmer for one minute then took off the heat to allow to cool and for the chia seeds to continue to soak into the fruit which helps to thicken it up. I also added some lemon rind to the jam and then poured into a pot and left in the fridge to set.


❤️ Enjoy