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Valentine’s Shortbread Hearts Recipe

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4.4 from 7 reviews

Delight your Valentine with these charming Valentine’s Shortbread Hearts, featuring a buttery, crumbly base decorated with luscious milk and white chocolate and festive sprinkles. Perfect for gifting or sharing, these lovingly crafted shortbread cookies combine a simple dough with a fun decorating step for a sweet treat that’s as beautiful as it is delicious.

Ingredients

Shortbread Dough

  • 150 g plain flour
  • 100 g unsalted butter, softened to room temperature
  • 50 g caster sugar

Decoration

  • 50 g milk chocolate
  • 50 g white chocolate
  • Valentine’s sprinkles, to decorate

Instructions

  1. Prepare the dough. Cream the butter and caster sugar together until the mixture is light and fluffy, incorporating air for a tender texture.
  2. Form the dough. Add the plain flour to the creamed butter and sugar and use your hands to bring everything together into a smooth dough.
  3. Chill the dough. Wrap the dough tightly in clingfilm and place it in the fridge to chill for 20 minutes; this firms up the butter and makes the dough easier to roll.
  4. Prepare baking tray and roll dough. Line a large flat baking tray with greaseproof paper. Lightly flour your work surface and rolling pin, then roll the dough out evenly to approximately 0.5 cm thickness.
  5. Cut out heart shapes. Use heart-shaped cookie cutters to stamp out 10 shortbread hearts. Gather the scraps, re-roll, and cut more shapes to reach the total.
  6. Chill shaped dough. Place the cut-out hearts on the baking tray and chill in the fridge for 30 minutes to help them hold their shape during baking. Meanwhile, preheat the oven to 160°C fan / 180°C conventional.
  7. Bake the shortbread. Bake the chilled hearts in the preheated oven for 10-12 minutes until pale golden brown. Remove from oven and leave to cool completely on the tray.
  8. Melt the chocolates. Break the milk and white chocolate into separate bowls. Melt each in the microwave in 30-second intervals, stirring between blasts, until smooth and fully melted.
  9. Decorate the shortbread hearts. Dip half of the cooled shortbread hearts into the melted milk chocolate and the other half into the white chocolate. Place them on a tray lined with parchment paper.
  10. Add sprinkles and set. Decorate the chocolate-covered hearts with Valentine’s sprinkles, then allow them to set for 20-30 minutes at room temperature until the chocolate hardens.

Notes

  • Ensure the butter is soft but not melted to achieve the best texture in your shortbread.
  • Chilling the dough before rolling and after cutting helps prevent the cookies from spreading too much during baking.
  • If you don’t have a fan oven, use 180°C conventional setting.
  • Use separate bowls and utensils for melting milk and white chocolate to avoid color mixing.
  • You can store the decorated shortbread in an airtight container for up to a week.

Find it online: https://bitezly.com/valentines-shortbread-hearts-recipe/