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!
Prep Time
45 mins
Cook Time
15 mins
Decorating Time
20 mins
Total Time
1 hr 20 mins

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

Course: Biscuits
Cuisine: Cookies
Keyword: Shortbread
Servings: 15 Cookies
Calories: 247 kcal
Author: Jane's Patisserie
  • 200 g Unsalted Butter/Stork
  • 100 g Caster Sugar (plus extra)
  • 300 g Plain Flour (plus extra)
  • 75 g White Chocolate
  • 75 g Milk Chocolate
  • Sprinkles
  1. Add your butter and sugar to a bowl, and beat together till smooth and fluffy. I used my kitchenaid with the paddle attachment!

  2. Add in your flour, and beat/mix till a dough is formed! Make sure it's combined well.

  3. Lightly flour your surface and roll out your shortbread dough - make sure its 1cm thick!

  4. Cut our your shortbread hearts - I used a 7cm heart cookie cutter, but you can use any shape you fancy of course!

  5. 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.

  6. Whilst they are chilling, preheat your oven to 180C/160C Fan.

  7. Once chilled, take out of the fridge, and sprinkle lightly with caster sugar!

  8. Bake in the oven for 15-20 minutes, or until they're turning lightly golden.

  9. Once baked, leave to cool fully.

  1. Carefully melt your two chocolates, carefully!

  2. As best you can, dip your biscuits into the melted chocolate, half white, and half milk.

  3. Once dipped, drizzle the opposite chocolate onto each biscuit (As you can see from the photos)

  4. Sprinkle with sprinkles if you fancy - and pop back in the fridge to set.

  5. Enjoy!

Recipe 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%
* Percent Daily Values are based on a 2000 calorie diet. These are only estimates.

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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!


  • […] 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 […]

  • 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!!!!

  • 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!)

    • 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?

    • 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

  • 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 😉

    • 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!

    • 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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