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Valentine’s Shortbread Hearts with Chocolate Dip and Sprinkles Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Prepare baking tray: Line a large flat baking tray with greaseproof paper to prevent sticking during baking.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Decorate hearts: Dip half of the cooled shortbread hearts into milk chocolate and the other half into white chocolate.
  11. 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

Find it online: https://dinewithdylan.com/valentines-shortbread-hearts-with-chocolate-dip-and-sprinkles-recipe/