Special shortbread biscuits to celebrate Galentine’s/Valentine’s Day next month! Show your love with these adorable shortbreads.

Starting 2024 on WJBN on a sweet note with a stunning shortbread biscuit recipe.

2023 was a brilliant year, memorable for so many good reasons, both personally and professionally. December saw the most blog views all year, so we ended the year on a real high! Lots of you were viewing recipes and making these over the festive period from all corners of the world.

I’m ready to start the year, and I have many ideas ready to bring to the blog. In the past, I haven’t shared a lot of ‘Valentine’s’ themed recipes, but I wanted to do something about that and start a new tradition this year!

So here we have some delicious shortbread biscuits, dipped in chocolate, and the prettiest pink heart sprinkles.

I already have a Shortbread Biscuits recipe on the blog, but recently I discovered a different shortbread and adore it.

The new recipe has semolina added to the shortbread dough. Semolina gives shortbread an extra crunchy texture and reminds me of shortbread you can get in tins, but of course better because they’re homemade.

Shortbread is a bake that just cannot be beaten. It’s simple, but when made well, it’s hard to beat.

What Ingredients You’ll Need:

Butter – salted or unsalted is absolutely fine. Butter is essential in shortbread dough, no margarine or alternative, it just won’t taste like shortbread should, and they will spread/not keep their shape!
Sugar – only a little caster/granulated sugar is needed, shortbread is all about the buttery flavour, but isn’t overly sweet.
Plain Flour – just enough to bind the dough together.
Semolina – adds a lovely crunch to the shortbread biscuits. It’s optional, but I really recommend it!
Chocolate – any type of chocolate you like. You can half dip the shortbread hearts, or drizzle them with the chocolate.
Sprinkles – pretty ‘n’ pink sprinkles are great for Valentine’s! Even some freeze dried strawberries/raspberries would be great.

I refilled a tin of already eaten shortbread from Christmas with this new batch

Show your love and appreciation for someone special with a surprise batch of homemade chocolate-dipped shortbread.

Get your friends around, have a Galentine’s night, and bake and decorate these biscuits. Decorate with a combination of chocolate. I did half my shortbread half-dipped in milk chocolate and the remaining dipped in white chocolate. I then piped some remaining contrasting chocolate on top of the chocolate already on each shortbread.

Fun to make and wonderful for the upcoming Valentine’s Day! I can’t think of a more delicious way to say I love you than with these!

Valentine's Shortbread Hearts

Special shortbread biscuits to celebrate Galentine's/Valentine's Day! Show your love with these adorable shortbreads. I can't think of a more delicious way to say I love you than with these!

Prep Time 50

Cook Time 20

Total Time 1 10

Servings 20

Author What Jessica Baked Next

Ingredients

200 g butter (salted or unsalted) softened
100 g caster or granulated sugar
300 g plain flour
50 g semolina
100 g dark or milk chocolate
100 g white chocolate
Sprinkles I used cute pink heart sprinkles

Instructions

Start by preparing the shortbread dough - cream the softened butter and sugar until light and creamy.
Now add the flour and the semolina, mix until a crumbly dough forms. Be careful not to overwork the dough at this point, only mix until it comes together.
Wrap the dough up in clingfilm and chill it in the fridge for at least 30 minutes. This step stops the biscuits spreading when baking.
Preheat oven to 170°C / 150°C Fan / 325°F / Gas Mark 3. Line two large baking trays with parchment paper.
Lightly flour a work surface with extra flour, roll the shortbread dough out until it's roughly the thickness of a pound coin. Take a 6cm heart cutter, and cut out roughly 20 from the dough, re-rolling and continuing to cut out more biscuits.
Transfer the unbaked shortbread biscuits onto the baking trays, sprinkle with a little extra sugar, and bake for 15-20 minutes until pale golden in colour - you don't want these too golden. They should be slightly firm to the touch when ready. Allow to cool for 5 minutes on the baking trays, then move to a wire rack and leave the biscuits to cool completely on there.
Once the biscuits are cool, melt the two types of chocolate. Dip one biscuit at a time on one side into the chocolate. Allow to set, before drizzling the remaining chocolate on each biscuit. Finish with some sprinkles of your choice.
Once the chocolate has set, the biscuits are ready to enjoy. They'll keep in an airtight container/tin for up to 1 week.