Shortbread hearts

Recipe from: 12/17/1992 12:00:00 AM
Ingredients 7
Servings 2


Serving Change
  • 250
    soft butter
  • 125
    castor sugar
  • 80
  • 150
    almond flakes
  • 240
    cake flour
  • 300
    milk chocolate
  • castor sugar (optional)


Preheat the oven to 180 ºC (350 ºF). Spray two baking trays with non-stick spray. Beat the butter until soft and creamy. Add the castor sugar by the spoonful, beating until the mixture is light and creamy. Fold in the coconut and almond flakes. Add enough cake flour by the spoonful to make a stiff manageable dough. Mix well after each addition. Wrap in plastic wrap and chill in the fridge for 30 minutes. Roll out the dough on a floured surface until 5-7mm thick. Cut out heart shapes using a cookie cutter and place on the prepared baking tray. Bake for 12-15 minutes or until done and pale brown on top. Cool slightly on the baking tray. Remove and cool completely on a wire rack. Melt the milk chocolate in the microwave oven or in a glass bowl over a saucepan of boiling water. Ensure that the bowl does not touch the boiling water, otherwise the chocolate will scorch. Dip half of each biscuit in the melted chocolate and place on a wire rack to allow the chocolate to cool. When the chocolate is nearly set, dip the biscuits in castor sugar. (Do not store in the fridge, as the chocolate will lose its sheen). Makes about 40 hearts.

Read more on: bake  |  microwave


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