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Valentine’s Shortbread Hearts
John

Valentine’s Shortbread Hearts

Buttery shortbread hearts dipped in chocolate, perfect for Valentine's Day. Crumbly texture with pink sprinkles for cute treats.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Chill time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: British
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 150 g plain flour sifted
  • 100 g unsalted butter soft
  • 50 g caster sugar
  • 50 g milk chocolate chopped
  • 50 g white chocolate chopped
  • 2 tbsp pink sprinkles

Equipment

  • Heart-shaped cookie cutter
  • Baking tray
  • Mixing bowl
  • Rolling Pin

Method
 

  1. Cream butter and sugar until light and fluffy.
  2. Add flour and form dough. Wrap and chill 20 minutes.
  3. Roll to 0.5cm thick. Cut hearts, chill tray 30 minutes.
  4. Bake at 160C fan 10-12 mins until golden. Cool.
  5. Melt chocolates separately. Dip half hearts, add sprinkles. Set.

Notes

  • Chill dough for sharp shapes.
  • Melt chocolate in short bursts.
  • Store in tin up to 1 week.