Chocolate Shortbread Hearts!

This recipe is super duper easy, and can be used every day, not just for Valentines – but I love an excuse for anything soppy and chocolate covered! This is just a normal recipe for shortbread, and I decided to decorate them by coating one half in chocolate with some sprinkles to make it at least slightly bit different for the big day, and shortbread is my boyfriends favourite biscuit – seriously, I bake a batch, and he eats them ALL! Rude.

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The thing I adore about shortbread is that it is insanely easy to make – and shortbread on its own can consist of just 3 ingredients! So, how can you not love it? I add a couple more ingredients in this recipe to give it a bit more show and flavour!

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This recipe makes 15 medium sized biscuits! Could be more/less depending on the size of the cutter you use! 

Ingredients

Biscuits
– 125g butter
– 60g caster sugar, plus extra for sprinkling
– 175g plain flour, plus extra for shaping

Decoration
– 75g dark chocolate
– 75g white chocolate
– Sprinkles

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Method

1) Pre-heat the oven to 190C/180C Fan/375F

2) Cream the butter and sugar together until smooth

3) Mix in the flour till you get a smooth paste

4) Lightly flour the work surface and turn the paste onto it – rolling out till its 1cm/1/2 inch think

5) Cut into your desired shape – I obviously did hearts – sprinkle with some extra sugar, and chill in the fridge for 30 minutes

6) Bake in the oven for 15-20 minutes and until pale golden/brown – set aside to cool

7) Melt the chocolates separately in the microwave in short bursts or over a bain-marie

8) Dip the biscuits into the chocolates, place on a baking sheet and sprinkle with any decorations – leave to dry.

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Tips and Ideas

If you decide they aren’t chocolatey enough, add 100g of chocolate chips! They are absolutely delicious with a good coffee or tea – and the dipping quality is perfect.
ENJOY!

P.s. They are sugary and buttery and delicious.

Find my other Recipes on my Recipes Page!

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© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

J x

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