Shortbread hearts

Name: Shortbread hearts
Yield: 24 servings
Cuisine: Bake
Ingredients: 500.00 ml flour cake; 125.00 ml icing sugar; 1.00 ml Baking powder; 1.00 ml salt; 225.00 ml butter diced

24 servings

Rate this recipe

Dairy

By Food24 November 03 2009

Print Recipe

113

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (5)

500.00 ml	flour — cake
125.00 ml	icing sugar
1.00 ml	Baking powder
1.00 ml	salt
225.00 ml	butter — diced

Tap for ingredients

Method:

Preheat oven to 190 °C and line a baking sheet with baking paper.
Sift together the cake flour, icing sugar, baking powder and salt.
Gradually work into the butter, kneading until smooth.
Roll out the dough to a thickness of 1 cm.
Cut out heart shapes and prick all over the surface with a fork or testing skewer.
Arrange on the baking sheet and bake for 25 minutes or until the shortbread turns golden.
Leave to cool.
Sprinkle sugar in the bottom of a cake tin and line with paper towels.
Pack the shortbread into the tin.
Hint
Dip the cooled shortbread into melted chocolate if desired.