1. Make the Biscuits

1. Preheat oven to 180°C (160°C fan) and line a baking tray with parchment.
   
2. Cream the butter and sugar together until pale and fluffy.
   
3. Beat in the egg, lemon zest, lemon juice, and vanilla.
   
4. In another bowl, whisk together flour, baking powder, and salt.
   
5. Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
   

2. Shape and Bake

1. Divide the dough into 12 equal balls.
   
2. Place on the tray and gently flatten slightly.
   
3. Bake for 10-12 minutes until lightly golden at the edges.
   
4. Cool completely on a rack.
   

3. Make the Blueberry Frosting

1. In a small saucepan, cook the blueberries and lemon juice over medium heat until soft (about 3–4 minutes).
   
2. Mash and strain through a sieve to remove skins.
   
3. Let the blueberry purée cool completely.
   

4. Prepare the Frosting

1. Beat the butter until smooth.
   
2. Gradually add icing sugar until fluffy.
   
3. Mix in vanilla and 1–2 tsp blueberry purée.
   
4. Add a tiny drop of lilac ProGel and mix until you reach a soft blueberry-lilac colour.

5. Decorate

1. Spread or pipe frosting onto the cooled biscuits.
   
2. Optional: top with a fresh blueberry or lemon zest. You can use our shimmer dust range to give your fruit that extra sparkle.