Lemon and Cranberry Hearts

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These lemon and cranberry heart biscuits are sugar -free and gluten free. To make them extra special fill them with some raspberry chia jam, for a sweet Valentine’s Day treat.  Click here for the raspberry jam recipe Remember to fill them just before serving so the biscuit doesn’t become soft and soggy.

Have a lovely day : )

Lemon and cranberry hearts
Prep time
Cook time
Total time
Recipe type: Valentines Day
Cuisine: Dessert Snack
Serves: 12-15
  • 260gm of almond meal
  • 2 tablespoons of tapioca flour
  • ½ cup chopped salted organic butter (can use coconut oil), room temperature
  • ¼ cup of rice malt syrup
  • 1 lemon rind
  • 2 tablespoons of dried cranberries
  • Pinch of salt
  1. Preheat oven to 160 degrees
  2. Line a baking tray with baking paper
  3. Combine the lemon rind, almond meal and tapioca flour in a stand mixer or hand mixer for 2 to 3 minutes. This releases the oils of the lemon rind, which gives these cookies their tangy taste.
  4. Beat in the rest of the ingredients except for the cranberries until a dough forms
  5. Fold in the cranberries
  6. Place the dough in the freezer for 20 minutes or in the fridge for 2 hours
  7. Once the dough has hardened, roll between two sheets of baking paper to 2cm thickness
  8. Cut out cookies shapes
  9. Place on prepared baking tray and cook for 12 - 15 minutes. Until golden on top
  10. Transfer the biscuits onto a wire rack to cool.
  11. Once they are cooled spread half the heart-shaped biscuits with raspberry chia jam, then place the other biscuits on top.
  12. Sprinkle with natvia icing sugar or desiccated coconut and serve immediately.


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