Valentine Shortbread Hearts
Buttery shortbread hearts dipped in chocolate and adorned with festive sprinkles, perfect for Valentine’s Day.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 20 hearts 1x
- Category: Dessert
- Method: Baking
- Cuisine: Baking
- Diet: Vegetarian
Ingredients
Scale
- 150 g Plain flour
- 100 g Unsalted butter (soft at room temperature)
- 50 g Caster sugar
- 50 g Milk chocolate
- 50 g White chocolate
- Valentine’s sprinkles (to decorate)
Instructions
- Preheat the oven to 170°C (340°F) fan / 180°C (350°F) conventional. Line a baking tray with parchment.
- Cream the soft butter and caster sugar together until pale and smooth.
- Fold in the plain flour a little at a time until a soft dough forms.
- Lightly flour a work surface and roll the dough to about 5 mm thickness. Use a small heart cookie cutter to cut shapes.
- Transfer hearts to the lined tray, spacing them slightly apart. Bake for 12–15 minutes until golden at the edges.
- Cool on the tray for 5 minutes, then move to a wire rack to cool completely.
- Melt milk and white chocolate in separate bowls until smooth.
- Dip or drizzle cooled shortbread hearts in chocolate, applying sprinkles while chocolate is still wet.
- Set on parchment until chocolate sets (about 15–30 minutes at room temperature).
Notes
Soft butter is key. Don’t overwork the dough — it benefits from a tender hand.
Nutrition
- Serving Size: 1 heart
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Find it online: https://www.tastysavvy.com/valentines-shortbread-hearts/