Valentines Day baking: Shortbread sweethearts


Baking whilst Elliott naps has become something that I really enjoy. It helps I get a delicious treat at the end with a warm cup of tea. 

Prep: 30 minutes (Plus chilling time)
Cook: 13- 15 minutes
Makes: 8 biscuits (I ate one before the photo… I couldn’t help myself)

55g unsalted butter, softened
30g caster sugar
1/4 tsp vanilla
Pinch of salt
185g plain flour, plus extra for dusting

For the filling:                                 
40g white chocolate, chopped
Icing sugar, for dusting
1tbsp seedless raspberry jam


1. You’ll need one 6cm heart- shaped cookie cutter, and another a little smaller. Lightly grease two baking sheets. Beat together the butter, sugar, vanilla and salt, then mix in the flour with a wooden spoon.

2.Form into a ball with your hands. If the dough is very soft, wrap in clingfilm and chill for 30 minutes.

3. Roll out the dough on a lightly floured surface to about 2mm thick. Cut out 16 hearts using the large cookie cutter. Put 8 hearts on a baking sheet. Using the smaller cutter, cut out centres from the remaining hearts.

4.Transfer these heart- shaped rings to the other baking sheet. Chill for 1 hour. Preheat the oven to 180oC

5. Bake the rings for 10- 12 minutes and the solid hearts for 13- 15 minutes, until lightly golden around the edges.

6. Leave to cool for 5 minutes, then transfer to a wire rack to cool completely.

7. Meanwhile, melt the chocolate in a small bowl set over a pan of warm water, stirring frequently. Remove from the pan when there are still a few lumps, and stir until smooth.

8.Leave for 10- 20 minutes to cool and thicken slightly. Meanwhile, dust the cookie rings with icing sugar.

9. When the chocolate is cool, spread 1/2 tablespoon over each solid cookie, leaving a gap around the edge. Put 1/4 tea-spoon jam on top. Place the cookie rings on top and add a little extra jam in the middle if needed.

10.Chill for 10-20 minutes until the chocolate has set, then store in a cool place.



The recipe is from this month’s Mother and Baby magazine

2 thoughts on “Valentines Day baking: Shortbread sweethearts

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s