Chocolate Drizzle Shortbread Hearts

Chocolate Shortbread

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.

Chocolate Shortbread

Ingredients (makes 18 depending on cutter size)

200g unsalted butter (softened)
100g golden caster sugar
1/2 teaspoon vanilla extract
250g plain flour
50g cornflour
Pinch of salt
50g dark chocolate

Method

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.

chocolate shortbread

Chocolate Shortbread

Chocolate Shortbread

I hope you enjoy these and like all my recipes they really are easy to make.

Happy Valentine’s Day.

Julie
x

I’ve entered this recipe into the Tea Time Treats challenge organised by Karen at Lavender and Lovage and Jane at The Hedgecombers. This months chocolate challenge is hosted by Karen.

Tea Time Treats
Link up your recipe of the week

I’ve entered this recipe into Laura’s Biscuit Barrel Challenge for February over at I’d much rather bake than… . The theme this month is chocolate.

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30 thoughts on “Chocolate Drizzle Shortbread Hearts

  1. Le Coin de Mel says:

    These look so cute… I might actually make those at the week-end rather than the other ones you posted earlier. Big chocolate fan here! x Mel

  2. jenny paulin says:

    mmmmm the addition of the chocolate is a great idea, and Mr Hollywood would be impressed by the uniformity of your biscuits 🙂 i do not have much success with my biscuits so i may have to borrow your recipe some time to create my own biscuits x x

  3. Laura says:

    Mmmmm, absolutely delicious. I’m too lazy usually to cut shapes from shortbread and normally press it into a tin and cut it into pieces after baking but these look so pretty =)

  4. Emily @amummytoo says:

    Soooo pretty and I bet they taste so good. Sorry I’m popping over later than usual from #recipeoftheweek – Linky Tools went down! Thanks for linking up. I’ve Pinned and Tweeted this post and a fresh linky is open over on the blog x

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