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Shortbread Hearts!

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Easy Three Ingredient Shortbread Hearts coated in White & Milk Chocolate – perfect easy bake!

So, shortbread is one of those bakes that is a complete and utter classic. It’s been around for hundreds and hundreds of years, and you just can’t beat it! Shortbread hearts are just too cute too. 

Who knew that creaming together butter, sugar and flour would create such a basic but wonderful biscuit that will still be ever so popular to this day?! 

This recipe for shortbread hearts 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! 

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, however!

I think pretty much everyone has made shortbread at some point in their lives, because it really is so easy! I use my KitchenAid to make it out of habit, but you can easily make it with just a bowl and a spoon! 

You can use actual unsalted butter (classic), or you can use a baking spread! Either or is fine! If you want to make them gluten free, the switch is straight forward – gluten free can just be a little crumblier. 

When you’re covering yours in chocolate, if you so choose to do so, I find it easiest to use a container as small as possible, but one that will still fit the biscuit safely inside! 

I tend to only really cover the front of the biscuit for definite, as I’m less fussed about the back of the cookie – but whatever floats your boat! The drizzles of the chocolates is there because it’s fun, and because it uses up the rest of the chocolate!

This is definitely a bake you can make with your children, for your loved one, or just because you fancy a really easy bake! Enjoy! x

Shortbread Hearts!

Easy Three Ingredient Shortbread Hearts coated in White & Milk Chocolate - perfect easy bake!
5 from 3 votes
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Category: Biscuits
Type: Cookies
Keyword: Shortbread
Prep Time: 45 minutes
Cook Time: 15 minutes
Decorating Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 15 Cookies
Author: Jane's Patisserie

Ingredients

Shortbread

  • 200 g Unsalted Butter/Stork
  • 100 g Caster Sugar (plus extra)
  • 300 g Plain Flour (plus extra)

Decoration

  • 75 g White Chocolate
  • 75 g Milk Chocolate
  • Sprinkles

Instructions

Shortbread

  • Add your butter and sugar to a bowl, and beat together till smooth and fluffy. I used my kitchenaid with the paddle attachment!
  • Add in your flour, and beat/mix till a dough is formed! Make sure it's combined well.
  • Lightly flour your surface and roll out your shortbread dough - make sure its 1cm thick!
  • Cut our your shortbread hearts - I used a 7cm heart cookie cutter, but you can use any shape you fancy of course!
  • Carefully pick the shortbread up, add put on a lined baking tray. Once they've all been cut up, put them in the fridge for 30 minutes.
  • Whilst they are chilling, preheat your oven to 180C/160C Fan.
  • Once chilled, take out of the fridge, and sprinkle lightly with caster sugar!
  • Bake in the oven for 15-20 minutes, or until they're turning lightly golden.
  • Once baked, leave to cool fully.

Decoration

  • Carefully melt your two chocolates, carefully!
  • As best you can, dip your biscuits into the melted chocolate, half white, and half milk.
  • Once dipped, drizzle the opposite chocolate onto each biscuit (As you can see from the photos)
  • Sprinkle with sprinkles if you fancy - and pop back in the fridge to set.
  • Enjoy!

Notes

  • Cutting into hearts is optional - but this post was originally for valentines day! 
  • You can make them smaller or larger, but keep an eye on the baking time!
  • These will last for 2+ weeks, if stored in a container. 
  • The chocolate you use is up to you - any flavour or colour is fine!
  • It's easiest to use a container that's JUST bigger than the cookie to coat them, but otherwise I find a bowl easiest!
  • This post has been updated in March 2020 - the original shortbread recipe was:
    • 125g Butter, 60g Caster Sugar, 175g Plain Flour. 
Nutrition Facts
Shortbread Hearts!
Amount Per Serving
Calories 247 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g56%
Cholesterol 30mg10%
Sodium 7mg0%
Potassium 53mg2%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 12g13%
Protein 3g6%
Vitamin A 333IU7%
Calcium 17mg2%
Iron 1mg6%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

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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

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

33 Comments

  • Georgia Barber
    September 28, 2020 at 4:06 pm

    If you wanted to add a filling, eg. Chocolate Chips, how many grams would you use?

    Reply
    • Jane's Patisserie
      September 29, 2020 at 9:49 am

      I’d recommend that they are chopped quite finely otherwise the shortbread may fall apart – and probably up to 150g!

  • Sandra
    August 30, 2020 at 8:56 pm

    Hi Jane, absolutely love your recipes! Question.. my friend told me she uses (lightly) salted butter for shortbread, would you suggest trying this? I’m making them tomorrow and when I try something new I always fully follow a recipe, I was just wondering..

    Reply
    • Jane's Patisserie
      August 31, 2020 at 9:45 am

      You can do if you want, but generally I always use unsalted in baking x

  • P Annie
    July 29, 2020 at 5:31 pm

    Hey, I’m wanting to make 16 of these just wondering how much more of the recipe i would add? also what size cutter did you use?

    Reply
    • Jane's Patisserie
      July 29, 2020 at 7:20 pm

      Hey! As mentioned on the recipe I use a 7cm cutter and make 15 cookies. So either use a slightly smaller cutter, or roll the dough a bit thinner to get one more! X

  • Hannah
    July 20, 2020 at 11:25 am

    Defo want to try this out! My boyfriend absolutely loves the chocolate chip shortbread you can buy in the shops. Do you have a recommendation for how much chocolate chips to add to recreate it?

    Reply
  • Natalie
    June 30, 2020 at 5:24 pm

    Sounds like a silly question but do you have a tip on how to melt white and milk chocolate without it clumping together?

    Reply
    • Jane's Patisserie
      June 30, 2020 at 7:17 pm

      I just use the microwave! You can also use a double boiler!

  • Kay Jones
    June 27, 2020 at 11:47 am

    So easy but delicious. Decorated Mine with dark chocolate drizzled over with white chocolate.

    Reply
  • Lauren
    June 18, 2020 at 6:20 pm

    5 stars
    Hi there – could you add cocoa to make chocolate shortbread? If so, how much would you recommend adding? PS I love these cookies they were delicious!

    Reply
    • Jane's Patisserie
      June 18, 2020 at 7:14 pm

      Hey! Have a look at my Terrys chocolate orange shortbread, but take out the terrys and orange! x

  • Debbie
    June 4, 2020 at 9:57 pm

    I made these for my boyfriend’s birthday, at his request for shortbread! They’re soooo good, I’m loving lots of your recipes at the moment! Can I check with the nutritional value, is a “serving” classed as one cookie?

    Reply
    • Jane's Patisserie
      June 5, 2020 at 12:46 pm

      The nutritional value is an automatic estimation based on the ingredients and are per cookie – they can vary depending on brand of ingredients and how big you cut the cookie!

  • Catherine
    May 21, 2020 at 8:49 pm

    5 stars
    Thank you for this recipe! I mixed in the choc but it still went well!

    Reply
  • Louise
    May 9, 2020 at 2:02 pm

    5 stars
    Super simple recipe to follow. The shortbread look and taste fantastic. I’ll definitely be making them again.

    Reply
  • […] Super Moist Vegan Lemon Loaf Fudgy Brownies Banana Oat Pancakes Chocolate Chip Banana Bread Shortbread […]

    Reply
  • […] I’m no cook but I think even I can manage this simple recipe from Jane’s Patisserie ! It is a fun way to get the kids in the kitchen, make some cheap snacks for the week ahead and […]

    Reply
  • Zoe
    April 10, 2019 at 8:45 pm

    Finally! I’ve found a shortbread recipe which is both buttery and nice and crisp. This will now be my ‘go to’ base recipe for shortbread. Thank you!!!!

    Reply
  • Hannah
    April 9, 2019 at 11:50 am

    I love this recipe! Just wondered how long would the shortbread last in an airtight container? (Providing i can stop myself from eating it all at once!)

    Reply
    • Jane's Patisserie
      April 9, 2019 at 1:50 pm

      Shortbread can last for weeks technically!

  • Char
    October 20, 2018 at 11:09 pm

    Which butter do you use for this recipe?

    Reply
    • Jane's Patisserie
      October 21, 2018 at 9:20 am

      Probably supermarket own unsalted butter?!

  • Meadow Brown Bakery
    December 9, 2016 at 11:15 am

    Shortbread is my favourite

    Reply
  • paulettemotzko
    February 12, 2015 at 8:13 pm
  • Mona Adli
    February 11, 2015 at 9:29 pm

    A great idea for Valentines, I must try them myself. I usually bake heart biscuits that look similar to a large Jammy Dodger 😉

    Reply
    • Jane's Patisserie
      February 11, 2015 at 9:31 pm

      Awwh thank you that’s so kind! I’ve always wanted to try baking Jammy Dodger style biscuits, they were my favourite when I was little haha 🙂 x

    • Mona Adli
      February 13, 2015 at 10:39 am

      If I ever make them again, I’ll send you a pic xx

  • TheSensibleKitchen
    February 10, 2015 at 3:34 pm

    Love it!

    Reply
    • Jane's Patisserie
      February 10, 2015 at 3:39 pm

      Hehe thank you! I loved the chocolate shirtbread hearts you put up as well haha x

    • Lisa osullivan
      March 26, 2020 at 6:54 am

      Hi I tried these yesterday but found it hard to toll out as the dough was very crumbly is this correct? If not what can I do to stop it from crumbling.

    • Jane's Patisserie
      March 26, 2020 at 10:32 am

      You just need to clump it together in your hands and then roll out – almost knead it a little if it’s crumbly and it’ll be fine.

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