Lemon hearts with beetroot glaze

You will need these ingredients for around 20 hearts:
80 grams of soft butter
75 grams of sugar
1 egg
1 pinch of salt
1 organic lemon
200 grams of semi-white flour
½ packet of baking powder
120 grams of powdered sugar
2 tablespoons of beetroot juice

To prepare the dough:
Put the butter in the bowl and stir until peaks form. Add the sugar, salt and beaten egg and stir until the mixture is light in color. Wash the lemon under hot water, dry it and finely grate the outer yellow layer into the butter and sugar mixture. Add the baking powder and flour and mix everything together to form an even dough. Wrap the dough in cling film, flatten it slightly and chill it for at least 30 minutes.

To make the hearts:
Roll out the chilled dough five millimetres thin on a little flour and cut out hearts. Place them on a baking tray lined with baking paper and bake in the middle of an oven preheated to 180 degrees for about 11 minutes. The edges should be light brown. Remove the biscuits and leave to cool for a few minutes. During this time, mix the powdered sugar with the beetroot juice and a tablespoon of lemon juice. Pour this glaze onto the slightly cooled hearts and allow the biscuits to cool completely and the glaze to dry.

The lemon biscuits with the pink icing can be stored in a well-sealed tin in a cool place for at least two weeks. However, they taste particularly good fresh.

Have fun giving the glowing hearts as gifts.