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!
Servings 20
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.