• Dice 7.05 oz Butter, and separate 1 Egg. Quickly knead 10.58 oz Cake flour, butter, ½ cup Granulated sugar, egg yolk, and 1 teaspoon Lemon zest into a smooth dough using your hands.
  7.05 oz Butter, 1 Egg, 10.58 oz Cake flour, ½ cup Granulated sugar, 1 teaspoon Lemon zest
• Wrap in cling film and leave to rest in the fridge for 30 minutes.
• Preheat the oven to 320 °F / 160°C fan oven.
• Roll out the dough thinly on a floured work surface.
• Cut out hearts of any size, making sure there is an even number for each size.
• Place on a baking sheet lined with parchment paper.
• Knead the leftover dough back together and roll it out.
• Bake for 12 minutes until golden brown, and then leave to cool briefly on a cooling rack.
• Take ½ cup Fig jam, spread the halves of the cookies with jam, and press the matching second half on top.
  ½ cup Fig jam

Marbled Icing

• Briefly whisk the egg whites and gradually add 1 ½ cups Powdered sugar while continuing to stir.
  1 ½ cups Powdered sugar
• Stir in 2 teaspoon Lemon juice.
  2 teaspoon Lemon juice
• Add 3 drops Food color to the surface and marble into the icing with a toothpick.
  3 drops Food color
• Dip one side of the cookies flat into the icing, shake off gently and place back on the wire rack.
• The icing needs about half an hour at room temperature to set.
• Store the finished hearts in a cookie tin.