Inspired by the talented Sally’s lemon shortbread, we followed our cravings toward Valentine’s Day - a teaspoon of rose tea that blooms quietly behind the lemon, hearts cut in place of rounds, and a blush of pink icing that sets glossy over the sandy crumb. The result is buttery, bright, gently floral cookies that look like a love note and vanish before the card is even signed. Want to put your own spin on it? Use Vini by Vinst to make this recipe yours, and share it with the people you love.

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• For the dough
• Granulated sugar135 g (4.76 oz)
• Lemon zest, fresh2 tbsp (12 g)
• Unsalted butter226 g (8 oz), softened
• Lemon juice, fresh15 ml (1 tbsp)
• Pure vanilla extract2.5 ml (1/2 tsp)
• All-purpose flour250 g (8.8 oz)
• Cornstarch40 g (1.4 oz)
• Salt0.5 g (1/8 tsp)
• Roses tea5 ml (1 tsp)
• For the icing
• Powdered sugar100 g (3.5 oz)
• Milk30-45 ml (2-3 tbsp)
• Lemon zest1 pinch
• Pink/red food coloringas needed

1. Preheat the oven to 175°C (350°F).
2. Combine the granulated sugar and fresh lemon zest in a mixing bowl until fragrant, add the softened butter, and beat until creamy. Mix in the lemon juice and vanilla extract until well combined. Gradually stir in the flour, cornstarch, rose tea, and salt until the dough forms. Roll out the dough, cut into hearts with a cookie cutter, place on a baking sheet, and bake around 10 minutes until edges are lightly browned.
3. Cool the cookies, then mix the powdered sugar, milk, and lemon zest into a bowl. Divide the icing, color one portion with food coloring, top the cookies, and leave to set.

Ensure butter is softened to room temperature before beating.

Inspired by the talented Sally’s lemon shortbread, we followed our cravings toward Valentine’s Day - a teaspoon of rose tea that blooms quietly behind the lemon, hearts cut in place of rounds, and a blush of pink icing that sets glossy over the sandy crumb. The result is buttery, bright, gently floral cookies that look like a love note and vanish before the card is even signed. Want to put your own spin on it? Use Vini by Vinst to make this recipe yours, and share it with the people you love.

X1

Convert unitsUnits

• For the dough
• Granulated sugar135 g (4.76 oz)
• Lemon zest, fresh2 tbsp (12 g)
• Unsalted butter226 g (8 oz), softened
• Lemon juice, fresh15 ml (1 tbsp)
• Pure vanilla extract2.5 ml (1/2 tsp)
• All-purpose flour250 g (8.8 oz)
• Cornstarch40 g (1.4 oz)
• Salt0.5 g (1/8 tsp)
• Roses tea5 ml (1 tsp)
• For the icing
• Powdered sugar100 g (3.5 oz)
• Milk30-45 ml (2-3 tbsp)
• Lemon zest1 pinch
• Pink/red food coloringas needed

1. Preheat the oven to 175°C (350°F).
2. Combine the granulated sugar and fresh lemon zest in a mixing bowl until fragrant, add the softened butter, and beat until creamy. Mix in the lemon juice and vanilla extract until well combined. Gradually stir in the flour, cornstarch, rose tea, and salt until the dough forms. Roll out the dough, cut into hearts with a cookie cutter, place on a baking sheet, and bake around 10 minutes until edges are lightly browned.
3. Cool the cookies, then mix the powdered sugar, milk, and lemon zest into a bowl. Divide the icing, color one portion with food coloring, top the cookies, and leave to set.

Ensure butter is softened to room temperature before beating.