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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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.