* 125gLoseley Summer Meadow Butter
* 170g caster sugar
* 1 egg
* 230g plain flour, plus 2 tsps
* 30g self-raising flour
* 5 tbsp desiccated coconut
* 1 egg white
* 240g icing sugar, sifted
* 2tsp lemon juice, approximately
* Pink food colouring
Cream Loseley butter and sugar in an electric mixer until pale and fluffy. Beat in egg and then stir in sifted flours and coconut. Knead dough on a lightly floured surface until smooth. Roll between sheets of baking paper to 4mm thickness. Allow to rest in the fridge for about 30 minutes. Pre-heat oven to 160C. Line a baking tray with baking paper. Cut out heart shapes with a 5 cm-wide cutter and place on tray 1.5 cm apart. Bake for about 10 minutes or until pale gold. Cool on a rack. Place egg white in a bowl. Add half the icing sugar and combine. Stir in remaining icing sugar and 2 teaspoons flour. Add enough lemon juice to make a thick, spreadable icing. Tint with food colouring and spread on biscuits. Set at room temperature. Store in an airtight container.
Makes about 40 biscuits
Loseley Summer Meadow Butter is packed in a 250grm tub and costs £1.29p.
Loseley Chilled Foods are available from the chilled cabinet of local independent grocers, Morrisons, Waitrose and now Iceland. Visit www.loseley.com for more information.