Introduction

These Valentine’s Shortbread Hearts are a delightful treat, perfect for sharing with someone special. Buttery and crisp, these cookies are beautifully decorated with melted chocolate and festive sprinkles, making them both charming and delicious.

Valentine's Shortbread Hearts with Chocolate Dip and Sprinkles Recipe - Recipe Image

Ingredients

150 g plain flour
100 g unsalted butter (soft at room temperature)
50 g caster sugar
50 g milk chocolate
50 g white chocolate
Valentine’s sprinkles (to decorate)

Instructions

Step 1: Cream the butter and sugar together until light and fluffy.
Step 2: Add the flour and use your hands to bring the mixture together into a dough.
Step 3: Wrap the dough in clingfilm and chill in the fridge for 20 minutes.
Step 4: Meanwhile, line a large flat baking tray with greaseproof paper.
Step 5: Lightly flour a worktop and rolling pin, then roll the dough out to about 0.5 cm thick.
Step 6: Use heart-shaped cookie cutters to stamp out hearts and place them on the baking tray. Bring the dough together again as needed to get 10 hearts in total.
Step 7: Place the baking tray in the fridge to chill for 30 minutes; this helps the hearts keep their shape. Preheat the oven to 160°C fan / 180°C conventional.
Step 8: Bake for 10–12 minutes until pale golden brown. Leave to cool on the baking tray.
Step 9: Break up the milk and white chocolates into separate bowls, then melt in the microwave in 30-second bursts, stirring between each until smooth.
Step 10: Dip half of the cooled hearts in milk chocolate and the other half in white chocolate.
Step 11: Decorate with Valentine’s sprinkles and leave to set for 20–30 minutes before serving.

Tips & Variations

If you don’t have heart-shaped cutters, use any small cookie cutter or shape the dough with a knife for a rustic look.
Try swapping sprinkles for crushed nuts or edible glitter for a different decoration style.
For a richer flavor, add a teaspoon of vanilla extract when creaming the butter and sugar.

Storage

Store the shortbread hearts in an airtight container at room temperature for up to one week. Keep them separate from strong-smelling foods to maintain their buttery flavor. If decorated with melted chocolate, allow them to fully set before storing. To refresh, enjoy at room temperature; reheating is not recommended as it can affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and chill it in the fridge for up to 24 hours before rolling and cutting. This can help deepen the flavor and make rolling easier.

What can I use if I don’t have caster sugar?

You can substitute caster sugar with granulated sugar by pulsing it in a food processor to make it finer, which helps it dissolve better in the butter for a smooth texture.

Valentine’s Shortbread Hearts with Chocolate Dip and Sprinkles Recipe

Print Recipe

★★★★★

4.6 from 103 reviews

Delightfully crisp and buttery Valentine’s Shortbread Hearts decorated with melted milk and white chocolate and festive sprinkles, perfect for celebrating love with a homemade touch.

Author: Dylan
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 1 hour 12 minutes
Yield: 10 shortbread hearts 1x
Category: Dessert
Method: Baking
Cuisine: British

Ingredients

Scale

Shortbread Dough

150 g Plain flour
100 g Unsalted butter (soft at room temperature)
50 g Caster sugar

Decoration

50 g Milk chocolate
50 g White chocolate
Valentine’s sprinkles (to decorate)

Instructions

Cream butter and sugar: In a bowl, beat the unsalted butter and caster sugar together until the mixture is light and fluffy, ensuring a smooth and airy base for the shortbread dough.
Add flour and form dough: Gradually add the plain flour, using your hands to combine everything into a smooth dough. Handle gently to avoid overworking.
Chill the dough: Wrap the dough tightly in clingfilm and chill in the fridge for 20 minutes to firm up, making it easier to work with.
Prepare baking tray: Line a large flat baking tray with greaseproof paper to prevent sticking during baking.
Roll out dough: Lightly flour your work surface and rolling pin. Roll the dough out to about 0.5 cm thickness for even baking and perfect crunch.
Cut out heart shapes: Use heart-shaped cookie cutters to stamp out hearts from the dough. Gather leftover dough, re-roll, and cut until you have about 10 hearts.
Chill shaped dough: Place the baking tray with cut-out hearts into the fridge for 30 minutes to help them keep their shape while baking. Preheat the oven to 160°C fan / 180°C conventional simultaneously.
Bake shortbread hearts: Bake the chilled hearts in the preheated oven for 10 to 12 minutes, or until they turn a pale golden brown. Remove and leave to cool on the tray.
Melt chocolates: Break the milk and white chocolates into separate microwave-safe bowls. Melt them in 30-second intervals, stirring well after each, until smooth and ready for dipping.
Decorate hearts: Dip half of the cooled shortbread hearts into milk chocolate and the other half into white chocolate.
Add sprinkles and set: Sprinkle Valentine’s themed decorations onto the dipped hearts and leave them to set for 20 to 30 minutes until the chocolate hardens.

Notes

Ensure the butter is softened to room temperature for easier creaming with sugar.
Chilling the dough twice helps maintain the shape and prevents spreading in the oven.
Use gentle pressure when rolling the dough to keep the texture light and crumbly.
Microwaving chocolate in short bursts with stirring prevents burning and ensures smooth melting.
Store finished shortbread hearts in an airtight container to keep them fresh for up to 5 days.

Keywords: Valentine’s shortbread, heart cookies, chocolate dipped shortbread, homemade Valentine treats, buttery shortbread, festive cookies