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Shortbread Hearts!
Easy three ingredient shortbread hearts coated in white & milk chocolate - perfect easy bake!
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Category:
Biscuits
Type:
Cookies
Keyword:
Shortbread
Prep Time:
45
minutes
minutes
Cook Time:
15
minutes
minutes
Decorating Time:
20
minutes
minutes
Total Time:
1
hour
hour
20
minutes
minutes
Servings:
15
Cookies
Author:
Jane's Patisserie
Ingredients
Shortbread
200
g
unsalted butter
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 until smooth and fluffy. I used my kitchenaid with the paddle attachment!
Add in your flour, and beat/mix until 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 out 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 -
white
,
milk
or
dark
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.