Shortbread Hearts!
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Easy three ingredient shortbread hearts coated in white & milk chocolate – perfect easy bake!
Shortbread
So, shortbread is one of those bakes that is a complete and utter classic. It’s been around for hundreds and hundreds of years, and you just can’t beat it! Shortbread hearts are just too cute too.
Who knew that creaming together butter, sugar and flour would create such a basic but wonderful biscuit that will still be ever so popular to this day?! This recipe for shortbread hearts is super duper easy, and can be used every day, not just for Valentines – but I love an excuse for anything soppy and chocolate covered!
Classic recipe
This is just a normal recipe for shortbread, and I decided to decorate them by coating one half in chocolate with some sprinkles to make it at least slightly bit different for the big day, and shortbread is one of my favourite biscuits – seriously, I bake a batch, and its rare if someone else gets a look in!
The thing I adore about shortbread is that it is insanely easy to make – and shortbread on its own can consist of just 3 ingredients! So, how can you not love it? I add a couple more ingredients in this recipe to give it a bit more show, however!
Butter
I think pretty much everyone has made shortbread at some point in their lives, because it really is so easy! I use my KitchenAid to make it out of habit, but you can easily make it with just a bowl and a spoon!
You should always use proper butter to make shortbread, as this is the classic ingredient. If you want to make them gluten free, the switch is straight forward – gluten free can just be a little crumblier.
Decoration
When you’re covering yours in chocolate, if you so choose to do so, I find it easiest to use a container as small as possible, but one that will still fit the biscuit safely inside!
I tend to only really cover the front of the biscuit for definite, as I’m less fussed about the back of the cookie – but whatever floats your boat! The drizzles of the chocolates is there because it’s fun, and because it uses up the rest of the chocolate! This is definitely a bake you can make with your children, for your loved one, or just because you fancy a really easy bake!
Tips
I tend to make big batches of these shortbread hearts as I love to gift them in clear bags to loved ones as they look so cute! However I do get carried away and tend to have some leftover. When I have the willpower to not eat the leftovers, they are perfect to use as toppers for my millionaires cupcakes!
As always, this recipe is adaptable to your own taste. You can dip the hearts in whichever chocolate you fancy, or not at all! Sometime a drizzle if just enough. I chose to use sprinkles on my hearts in the photos as it was the look I was hoping for, however I have used freeze dried raspberries before and it looks and tastes amazing too! ENJOY!
Shortbread Hearts!
Ingredients
Shortbread
- 200 g unsalted butter
- 100 g caster sugar (plus extra)
- 300 g plain flour (plus extra)
Decoration
- 75 g white chocolate
- 75 g milk chocolate
- Sprinkles
Instructions
Shortbread
- Add your butter and sugar to a bowl, and beat together until smooth and fluffy. I used my kitchenaid with the paddle attachment!
- Add in your flour, and beat/mix until a dough is formed! Make sure it's combined well.
- Lightly flour your surface and roll out your shortbread dough - make sure its 1cm thick!
- Cut out your shortbread hearts - I used a 7cm heart cookie cutter, but you can use any shape you fancy of course!
- Carefully pick the shortbread up, add put on a lined baking tray. Once they've all been cut up, put them in the fridge for 30 minutes.
- Whilst they are chilling, preheat your oven to 180C/160C Fan.
- Once chilled, take out of the fridge, and sprinkle lightly with caster sugar!
- Bake in the oven for 15-20 minutes, or until they're turning lightly golden.
- Once baked, leave to cool fully.
Decoration
- Carefully melt your two chocolates, carefully!
- As best you can, dip your biscuits into the melted chocolate, half white, and half milk.
- Once dipped, drizzle the opposite chocolate onto each biscuit (As you can see from the photos)
- Sprinkle with sprinkles if you fancy - and pop back in the fridge to set.
- Enjoy!
Notes
- Cutting into hearts is optional - but this post was originally for Valentines day!
- You can make them smaller or larger, but keep an eye on the baking time!
- These will last for 2+ weeks, if stored in a container.
- The chocolate you use is up to you - white, milk or dark is fine!
- It's easiest to use a container that's JUST bigger than the cookie to coat them, but otherwise I find a bowl easiest!
- This post has been updated in March 2020 - the original shortbread recipe was:
- 125g butter, 60g caster sugar, 175g plain flour.
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J x
Hey, I’m wanting to make 16 of these just wondering how much more of the recipe i would add? also what size cutter did you use?
Hey! As mentioned on the recipe I use a 7cm cutter and make 15 cookies. So either use a slightly smaller cutter, or roll the dough a bit thinner to get one more! X
Defo want to try this out! My boyfriend absolutely loves the chocolate chip shortbread you can buy in the shops. Do you have a recommendation for how much chocolate chips to add to recreate it?
You would add about 100-150g worth!
Sounds like a silly question but do you have a tip on how to melt white and milk chocolate without it clumping together?
I just use the microwave! You can also use a double boiler!
So easy but delicious. Decorated Mine with dark chocolate drizzled over with white chocolate.
Hi there – could you add cocoa to make chocolate shortbread? If so, how much would you recommend adding? PS I love these cookies they were delicious!
Hey! Have a look at my Terrys chocolate orange shortbread, but take out the terrys and orange! x
I made these for my boyfriend’s birthday, at his request for shortbread! They’re soooo good, I’m loving lots of your recipes at the moment! Can I check with the nutritional value, is a “serving” classed as one cookie?
The nutritional value is an automatic estimation based on the ingredients and are per cookie – they can vary depending on brand of ingredients and how big you cut the cookie!
Thank you for this recipe! I mixed in the choc but it still went well!
Super simple recipe to follow. The shortbread look and taste fantastic. I’ll definitely be making them again.
Finally! I’ve found a shortbread recipe which is both buttery and nice and crisp. This will now be my ‘go to’ base recipe for shortbread. Thank you!!!!
I love this recipe! Just wondered how long would the shortbread last in an airtight container? (Providing i can stop myself from eating it all at once!)
Shortbread can last for weeks technically!
Which butter do you use for this recipe?
Probably supermarket own unsalted butter?!
Shortbread is my favourite
Reblogged this on Cooking Up a Storm With Miss Polly.
A great idea for Valentines, I must try them myself. I usually bake heart biscuits that look similar to a large Jammy Dodger 😉
Awwh thank you that’s so kind! I’ve always wanted to try baking Jammy Dodger style biscuits, they were my favourite when I was little haha 🙂 x
If I ever make them again, I’ll send you a pic xx
Love it!
Hehe thank you! I loved the chocolate shirtbread hearts you put up as well haha x
Hi I tried these yesterday but found it hard to toll out as the dough was very crumbly is this correct? If not what can I do to stop it from crumbling.
You just need to clump it together in your hands and then roll out – almost knead it a little if it’s crumbly and it’ll be fine.