These heart shaped chocolate shortbread biscuits take less than 10 minutes to make but taste fantastic. Covered in your favourite chocolate, they make a great Valentine’s present. Taste the love ♥. Makes 10-12.
170g of plain flour
100g of butter
40g of caster sugar
150g of milk chocolate
dried edible rose petals (optional)
Preheat the oven to 180 C (170 C fan).
In a large bowl, mix the sugar, butter and flour using your hands until they form a soft ball, kneading well.
On a floured surface roll out the mixture until it is about 5mm thick and cut into whatever shapes you desire. Place on a baking tray and chill in the fridge for 10 minutes. Gather the remaining off cuts, knead together again and roll out to cut more shapes.
Remove the tray from the fridge and bake until the shortbread biscuits are pale brown. This can take anywhere between 8-12 minutes, so caution is required. Check after 8 minutes as they will still cook for a few seconds longer when removed from oven on the hot tray. As quick as possible, remove from the tray and cool on a wire rack.
Place a large pryex bowl over a saucepan of boiling water. Melt the chocolate in the bowl over the heat, stirring continuously. Remove the saucepan from the heat as the chocolate begins to melt. The hot water will be enough to melt the chocolate fully. When the biscuits are completely cool, dip in the melted chocolate and sprinkle with dried rose petals. Allow the chocolate to set completely before serving. Store leftovers in an airtight container for a few days.