I was absolutely delighted that my last recipe, Cherry Shortbread Hearts was a huge hit with my family and also my readers. Thank you all for your lovely comments, it really makes my day. Valentine’s Day is tomorrow and all the Cherry Shortbread Heart biscuits have been eaten, so I thought why not try a chocolate variation. I’m so pleased I did, the buttery shortbread biscuit goes beautifully with dark chocolate. They really are quite delicious.
Ingredients (makes 18 depending on cutter size)
200g unsalted butter (softened)
100g golden caster sugar
1/2 teaspoon vanilla extract
250g plain flour
Pinch of salt
50g dark chocolate
1. Line 2 baking sheets with non stick baking parchment.
2. Cream together the butter, sugar and vanilla extract until light and fluffy.
3. Sift in half of the flour, cornflour and salt. Then mix together.
4. Once combined sift in the remaining flour and cornflour. Mix until the mixture becomes like a biscuit dough.
5. Dust your work surface with cornflour and bring the dough together with your hands.
6. Roll out the dough to a thickness of 0.5cm, using a 8cm heart shape cutter cut out as many heart shapes as possible.
7. Then reform the dough. Roll out and cut out the remaining hearts.
8. Place the shortbread hearts on the baking sheets and put in the fridge to chill for 1 hour.
9. Pre heat your oven to Fan 160c, then bake the shortbread for 20 minutes. Halfway through baking turn the baking sheets round and swap oven shelves. This will help the shortbread bake evenly.
10. The shortbread hearts will be pale gold when baked. Allow to cool for 5 minutes on the baking trays and then transfer to wire racks to cool.
11. Melt the chocolate in a bain marie or in the microwave until just melted. Then using a small spoon drizzle the chocolate in zig zag motions across the shortbread. Leave to set.
I hope you enjoy these and like all my recipes they really are easy to make.
Happy Valentine’s Day.