Shortbread Hearts Dipped in White Chocolate


These delightful biscuits were created to be served in Legends Coffee and Chocolate House for Valentine’s weekend – but don’t save them just for Valentine’s Day.  They have a role in many occasions.

You will need

125g unsalted butter, at room temperature, cut into small cubes

55g caster sugar, plus extra for sprinkling

1 tsp vanilla extract

180g plain flour

1 100g Bar of Blonde Chocolate

Dried raspberry or optional decoration to sprinkle

Heart shaped cutter


Mix together the butter and sugar, until pale and smooth. Add the vanilla extract, then mix in the sifted flour until completely incorporated. Form into a ball of dough.

Dust the surface with flour and roll the dough out to about 5mm . Cut into heart shapes and lay on a baking tray lined with baking parchment. Chill for 15 minutes to rest.

Pre-heat the oven to 160C and bake for 15-20 minutes.  Watch carefully so that the edges do not colour.

Cool on a wire rack.

Meanwhile prepare a sheet of baking parchment and have the decorations to hand.

Break up the chocolate bar and melt in a bowl above a pan of boiling water.

Dip each heart approximately half way  trying to keep a consistent angle.  Before the chocolate is fully set sprinkle with dried raspberry or a decoration of your choice.


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