- 80g golden caster sugar
- 160g unsalted butter
- 240g plain flour
For decoration –
- 200g white chocolate
- Pink food colouring (I’m using dust colour)
These sweet and simple shortbread hearts are perfect for Valentine’s Day, or any day!
This recipe makes about 20 medium heart shortbread biscuits. Once baked they will last in an airtight container for up to two weeks.
Sprinkles can be bought from Iced Jems.
Mix in the flour, it will be quite crumby to start but keep mixing on a slow speed until a dough forms.
Roll out the dough between spacers or of a ¼” thick, on a surface dusted with flour and cut out hearts. Put them on a baking tray lined with greaseproof paper and chill for a further 30 minutes. Then bake for 15-20 minutes at 180C or until golden brown.
Drizzle with white and pink chocolate and sprinkle as desired!
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