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 16 votes
Print Pin Rate
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



  • 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



  • 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.


  • 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!


  • 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. 

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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!


  • Emily
    April 13, 2021 at 1:27 pm

    Hi Jane!
    About to make these! But would it be better to use salted butter or stork as this is all I have!
    Thank you!

  • Steph
    March 11, 2021 at 8:33 pm

    5 stars
    Great easy recipe!

  • Lara
    March 10, 2021 at 3:09 pm

    I am hoping to make these but would like to prepare in advance so was wondering how long the uncooked dough may be kept in the fridge for before baking?

    • Jane's Patisserie
      March 10, 2021 at 7:50 pm

      I usually say up to 48 hours, but they can also be frozen raw!

  • Gemma
    March 10, 2021 at 3:03 am

    Can I make the dough night before, cling wrap it and put in fridge. And then bake it next morning?

  • Mia
    March 1, 2021 at 10:59 pm

    5 stars
    Hello, how much flour would I need to substitute with cocoa powder for plain chocolate shortbread?

    • Jane's Patisserie
      March 15, 2021 at 12:43 pm

      Hello! About 20g I think!x

  • Sophie
    February 26, 2021 at 10:59 pm

    Hi, if I was wanting to make 30 of these would it be ok to just double the ingredients?

  • Michelle Jones
    February 14, 2021 at 12:30 pm

    5 stars
    Made these yesterday, turned out perfect (and I’m a novice) taste amazing and look brilliant. The whole family snarffed them down (I hid 2 for myself to have with my morning cuppa). Brilliant recipe and blog – thanks everso much!

  • Sam
    February 14, 2021 at 3:21 am

    Hey Jane! Loving all your recipes 🙂 does the butter for this shortbread need to be cold or room temperature? Thanks!

    • Jane's Patisserie
      February 15, 2021 at 10:05 am

      If its block butter you are using, you will want it more towards room temp to make it easier! Stork/baking spread can be fridge cold. x

  • Som
    February 12, 2021 at 10:17 pm


    I really want to make these but don’t want so many, would it work by just halving the recipe? ☺️

  • Sam
    February 12, 2021 at 6:09 pm

    5 stars
    Hey Jane does the butter need to be cold or room temperature? Thanks!

    • Jane's Patisserie
      February 15, 2021 at 10:05 am

      If its block butter you are using, you will want it more towards room temp to make it easier! Stork/baking spread can be fridge cold. x

  • Alex
    February 1, 2021 at 4:23 pm

    Hiya, where did you get the gold sprinkles from please? Love the look of them so much but can’t find them in the supermarket! Thanks so much. X

    • Jane's Patisserie
      February 2, 2021 at 8:08 pm

      These are bronze crunch sprinkles from Waitrose x

  • Laura
    January 18, 2021 at 3:52 pm

    Can’t wait to try these! Do you think this recipe will work with added chocolate chips/chunks?
    Many thanks 😊

  • Vaishali
    January 16, 2021 at 10:08 pm

    Hey, what size cookie cutter did you use to make these? And also did you use a butter block or spread? Thank you

    • Jane's Patisserie
      January 17, 2021 at 10:24 am

      I always use block butter for shortbread, and I think it was about 5/6 cm?

    • Vaishali
      January 20, 2021 at 8:39 am

      Sorry I just re-read the recipe and saw the size of the cutter. Did you use butter spread or butter block? Thank you

    • Vaishali Damodar
      January 20, 2021 at 8:40 am

      Sorry ignore my last comment. I didn’t see your reply.

  • Leighann Cunningham
    January 16, 2021 at 2:51 pm

    5 stars
    Loved them, such a simple recipe with great results. Thank you

  • Sharon Stephens
    January 15, 2021 at 9:50 pm

    Hi, I’m looking forward to trying this recipe! Just wanted to ask how do you manage to only coat the front half of the shortbread in chocolate? Lol any tips greatly appreciated

    • Jane's Patisserie
      January 15, 2021 at 10:01 pm

      The back is partially coated too, its just the angle I put them in the chocolate at! x

  • Kirstie
    January 15, 2021 at 12:22 pm

    Hiya I’m wondering where you got the heart cookie cutters from?

    • Jane's Patisserie
      January 15, 2021 at 8:24 pm

      You can get them from a cake shop, amazon, supermarkets etc! Loads of places!

  • Sally Hextall
    January 5, 2021 at 8:24 pm

    5 stars
    Beautiful shortbread! My only problem is it spreads, do you have any tips on how I can stop this please? 🙂

    • Jane's Patisserie
      January 6, 2021 at 9:51 am

      What butter are you using? x

    • Sally Hextall
      January 7, 2021 at 5:42 pm

      Unsalted x

    • Jane's Patisserie
      January 8, 2021 at 12:19 pm

      If it was block butter rather than a spread they may have just been too warm or something as they shouldn’t spread at all x

  • Lesley
    January 5, 2021 at 4:44 pm

    5 stars
    Love this recipe I make empire biscuits using it. Such a tasty biscuit

  • Gracie
    December 27, 2020 at 10:47 am

    5 stars
    The shortbread was really easy to make and they tasted fantastic! The chocolate is a really nice touch as well. Definitely my go to shortbread recipe! 100% would recommend.

  • Hanifa.K
    December 20, 2020 at 11:06 am

    These buiscutes are amaaaazing! Soooo yummmy, everyone should try!!

  • Monica
    December 15, 2020 at 8:35 pm

    5 stars
    The best shortbread 😋 have made these a few times with my granddaughter as she loves baking as much as me. We have done Christmas shortbread twice already, with her new cutters and planning on doing more tomorrow as its quick and easy to keep her quiet while off school isolating. Thank you for this life saver recipe! 😊

  • Ell
    December 15, 2020 at 6:19 pm

    Hi Jane; would I be able to make the dough, cut them out, freeze them and then cook them from frozen? If cooking from frozen would you let them defrost first or cook straight from frozen? Many thanks! Xx

    • Jane's Patisserie
      December 18, 2020 at 10:17 am

      You can bake from frozen, or freeze them once baked – both work well! I would just bake from frozen and add 1-2 minutes on the baking time x

  • Sarah S
    December 12, 2020 at 10:26 am

    Hi, I was wondering if I could make these with a bit of lemon? If so how much lemon juice would you recommend? Ta x

    • Jane's Patisserie
      December 12, 2020 at 10:28 am

      I would recommend adding finely grated lemon zest not juice – I would add zest of 1 or 2 lemons! x

  • Elaine Pickles
    December 8, 2020 at 10:30 am

    5 stars
    Loved making these.

  • Rachel
    November 18, 2020 at 4:25 pm

    Hey, what temperature do you bake these at?

    • Jane's Patisserie
      November 18, 2020 at 5:40 pm

      It’s mentioned in the method as always.. 180C/160 fan. x

    • rhiannon Thomas
      December 6, 2020 at 12:47 pm

      Hi how long will the dough keep please? Could I make it and keep it in the fridge for a day or 2?

    • Jane's Patisserie
      December 6, 2020 at 2:45 pm

      I would say it lasts in the fridge for up to 3 days!

  • seema
    November 12, 2020 at 9:27 pm

    Does the butter have to be at room temperature please?

    • Jane's Patisserie
      November 13, 2020 at 11:23 am

      Not quite room temp – it just needs to be able to mix with the rest of the ingredients!

  • Donna
    November 9, 2020 at 12:02 pm

    Would I be able to use my electric hand mixer as I sadly don’t have a KitchenAid! And I don’t have a paddle attachment either haha: just a beater and dough attachments.

    • Jane's Patisserie
      November 10, 2020 at 11:39 am

      Yeah that would be fine! The beater is basically the same as the paddle x

  • Lorraine
    November 7, 2020 at 2:09 pm

    5 stars
    Made these this morning, so easy, so yummy. Will definitely be making these again!

  • April
    October 30, 2020 at 11:45 am

    5 stars
    Hi Jane! If I was to coat these in Royal Icing and decorate with an edible pen, would they still keep for 1+week in an air tight container? (I’ll be using egg whites in the Royal Icing) X

    • Jane's Patisserie
      October 30, 2020 at 1:36 pm

      I’ve read egg white royal icing lasts up to a week – whereas egg white powder can last up to a month! x

  • Bethany
    October 15, 2020 at 5:59 pm

    5 stars
    Made these twice- absoblutely brilliant taste delicious and look delicious!
    All i say is you probably don’t need 75 g of each chocolate- I had a lot left

  • 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?

    • 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..

    • 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?

    • 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?

  • 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?

    • 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.

  • 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!

    • 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?

    • 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!

  • 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.

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  • […] 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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