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–+ servings
Valentines Shortbread Biscuits

Valentine's Shortbread Hearts

Say I love you with these scrumptious Valentine's shortbread hearts! They’re buttery, crumbly, dipped in chocolate and decorated with pretty pink sprinkles.

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Prep: 10 minutes
Cook: 10 minutes
Chill time: 50 minutes
Total: 1 hour 10 minutes
Servings: 10

Ingredients

  • 150 g Plain flour
  • 100 g Unsalted butter soft at room temperature
  • 50 g Caster sugar
  • 50 g Milk chocolate
  • 50 g White chocolate
  • Valentine's sprinkles to decorate

Instructions

Make the shortbread hearts

  • Cream the butter and sugar together until light and fluffy.
  • Add the flour and use your hands to bring the mixture together into a dough.
  • Wrap the dough in clingfilm and chill in the fridge for 20 minutes.
  • Meanwhile, line a large flat baking tray with greaseproof paper.
  • Lightly flour a worktop and rolling pin, and roll the dough out to roughly 0.5cm thick.
  • Use heart-shaped cookie cutters to stamp out hearts and place them on the baking tray. You’ll need to bring the dough together again to get 10 in total.
  • Place the baking tray in the fridge to chill for 30 minutes (this will help the shortbread hearts keep their shape). Meanwhile, preheat the oven to 160°C fan / 180°C conventional.
  • Bake for 10-12 mins until pale golden brown. Leave to cool on the baking tray.

Decorate the shortbread hearts

  • Break up the two chocolates into separate bowls. Melt in the microwave in 30-second blasts, stirring between each, until smooth.
  • Dip half of the hearts in milk chocolate and the other half in white chocolate.
  • Decorate with sprinkles and leave to set for 20-30 minutes.

Notes

Store your Valentine's Shortbread Hearts in a baking tin, at room temperature, for up to 3 days.