Chocolate dipped cookie hearts

If you don’t have a heart-shaped cookie cutter, you can use a paper template and cut round it with a knife. This recipe makes 12ish cookies depending on the size of the cutter.

Shortbread Heart Illustration for Valentines treat recipes225 g plain all purpose flour
110 g super fine (caster) sugar
110g cold butter, chopped into cubes
1 egg
1 vanilla pod
2 bars of chocolate (I use Lindt dark chocolate)
  • Pre heat the oven to 350 (180)
  • Tip the flour, sugar, and butter into a processor
  • Cut the vanilla pod in half and gently scrape out the seeds. Add to the processor.
  • Blitz to mix into breadcrumbs
  • Beat the egg, then add and mix again into a dough
  • (or rub the butter, sugar, vanilla and flour between your fingers into breadcrumbs, add the egg and mix with a wooden spoon into a dough)
  • Lightly flour the work surface and roll out the dough to about ½ cm thickness
  • Cut out heart shapes, using a spatula to transfer them to a baking tray lined with parchment
  • Bake for 10 – 12 mins – I swap my trays around between the middle and top shelf, and I turn them so that the back becomes the front – though my oven has a mind of its own – you may not need to be so paranoid
  • Cool on a rack
  • Melt ¾ of the chocolate very gently either in a microwave or in a bowl over a pan of steaming water. Once it’s melted take the bowl off the pan, then chop up the remaining chocolate and stir in to melt in the residual heat (this is a basic from of tempering without all the melting, cooling, re-melting business – the idea is to keep the chocolate temp cool so that it stays glossy)
  • Dip half each heart cookie into the chocolate and let dry on fresh parchment paper

This recipe originally appeared along with three easy recipes for Valentines day.

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