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Dr OetkerThis recipe for Lemon Hearts comes from Dr Oetker -

Every product under the Dr Oetker brand stands for and represents high quality. Products that should meet and satisfy consumer needs - products made with the finest and best quality ingredients - products that offer convenience, are easy to prepare - products that guarantee perfect results - and of course products that simply taste fantastic.

This philosophy of "Quality is the best recipe" has been running through the business since it was founded in 1891 and is a testament to its longevity and success. It is an expression of the superior quality of its products. It is a family business which cares about the quality of every product launched that bears the Dr Oetker name.

How to say Dr Oetker

Unless, you are a native German, it is very likely that even if you are familiar with one of the products that you may be unsure as to how you actually pronounce Dr Oetker. Oetker is a common surname in Germany, but in the UK and Ireland it is fair to say there are not many Oetkers listed in the local phone directory. It really is quite easy to say - it is pronounced Dr Urtker. Simply substituting the UR for the OE makes it easy to say.

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Lemon HeartsIngredients for Lemon Hearts

125g (4½ oz) unsalted butter, softened
125g (4½ oz) caster sugar
1 large egg yolk
Finely grated rind 1 unwaxed lemon
250g (9 oz) plain flour
7.5ml (1½ tsp) Dr Oetker Baking Powder

To Decorate:
1 sachet Dr Oetker Egg White Powder
20ml (4 tsp) freshly squeezed lemon juice
300g (10 oz) icing sugar
Dr. Oetker Soft Silver Pearls

How to make Lemon Hearts

  • Line 3 large baking trays with baking parchment.
  • Put the butter and caster sugar in a bowl and whisk until pale and creamy.
  • Whisk in the egg yolk and lemon rind.
  • Sieve in the flour and Dr Oetker Baking Powder and carefully mix together to make a firm dough.
  • Knead until smooth.
  • Roll out the dough to a thickness no greater than ½ cm (¼ inch).
  • Using a 6cm (2½ inch) wide heart shaped cutter stamp out approximately 40 cookies.
  • Arrange on the prepared baking trays, prick lightly with a fork and chill for 30 minutes.
  • Preheat the oven to 180°C (160°C fan, 350°F, Gas 4).
  • Bake the cookies for about 10 minutes until firm and lightly golden round the edges.
  • Leave to cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely.
  • To ice, make up the Dr Oetker Egg White Powder using 30ml (2 tbsp) warm water and lemon juice as directed on the packet.
  • Sift the icing sugar into a bowl and add the blended egg white mixture to make a smooth spreadable icing.
  • Spoon approximately 30ml (2 tbsp) of the icing into a small piping bag fitted with a No 2 size plain piping nozzle.
  • Pipe a line approximately 1mm from the edge of all of the cookies.
  • Spoon approximately 5ml (1 tsp) of the icing into the centre of one heart cookie and gently spread it to fill the centre.
  • Decorate with Dr Oetker Soft Silver Pearls and allow to set for 1 hour before serving.

Makes 40

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