I don’t really have strong feelings about Valentine’s Day either way; I’ve never had a boyfriend on V-Day so I don’t really see the fuss nor do feel like I’m missing out. What I do have strong feeling about, however, are holidays where I can go overboard with themed EVERYTHING. Whether it be Halloween, Christmas, or in this case Valentine’s Day, I’m all about the themed decorations, music, food, drink, clothes – you name it, I’ll theme it. Any excuse to make some paper garlands and some heart shaped biscuits is good enough for me!
This year a few of my pals are coming round for Galentine’s Day and I’ve decided to do some baking to accompany our evening of cocktails, movies and chatting about how much we hate boys. Top of my list for the Galentine’s cake stand were these chocolate dipped shortbread hearts, using my mum’s tried and tested shortbread recipe and my very own super-excellent decoration skills.
Valentine’s Chocolate Dipped Shortbread Hearts Ingredients:
- 225g unsalted butter
- 115g caster sugar
- 225g plain flour
- 115g cornflour
- 200g chocolate (I used 100g milk and 100g white)
- Pink food colouring (optional)
- Decorations – sprinkles, edible glitter etc.
Valentine’s Chocolate Dipped Shortbread Hearts Method:
- Preheat the oven to 180°C. Cream the butter and sugar together in a bowl or freestanding mixer until light and fluffy.
- Add in the flour and cornflour through a sieve, and mix until it forms a soft dough. This will take at least 5 minutes using an electric mixer – first the mixture will turn to a breadcrumb consistency, then it will start to come together into a dough.
- On a well floured surface, roll out the mixture to approximately half a centimetre thick and cut out the shapes. I didn’t have a heart shaped cutter, so just made a stencil out of greaseproof paper and cut out the shapes carefully with a small, sharp knife.
- Place the shapes on a baking tray and prick each one a couple of times with a fork.
- Put in the oven and cook for approximately 10 minutes. They are ready once the edges start to turn ever so slightly golden – don’t worry if they look quite pale when you take them out of the oven as they will continue to cook slightly once you remove them.
- Leave the shortbread to cool on the trays for at least 10 minutes, otherwise they will crack and crumble when you try to remove them. Once they have set, transfer to a wire cooling rack to finish cooling.
- Once completely cool, prepare your chocolate. Add your chocolate to a small bowl and microwave for 1-2 minutes until completely melted and smooth. I did the milk chocolate ones first, then took a separate bowl and melted the white chocolate to do the rest. To make it a bit more Valentine’s-y I added some pink gel food colouring to the white chocolate and mixed well to evenly distribute the colour. Avoid using liquid food colouring as it can mess with the consistency of the chocolate.
- Lay out a sheet of greaseproof paper and then begin dipping your shortbread. You can cover the whole thing, half, just a wee bit, or do one side milk and the other side white – the possibilities are endless! Use a spoon if necessary to make sure the shortbread is evenly coated, then allow the excess to drip off.
- Place the dipped shortbread on the greaseproof paper to set. If you want to add any decorations, sprinkle them on now whilst the chocolate is still warm so they stick well.
- Repeat until you have covered all the shortbread pieces. Leave them to set for at least a couple of hours, or until they easily peel away from the greaseproof paper. Store in an airtight container, or serve straight away!
These are so easy to make, and pretty quick too, so they’d make the perfect last-minute Valentine’s gift if you need to come up with a little something extra before tomorrow! This is my standard shortbread recipe, but the addition of chocolate makes them seem a wee bit more special; swap the heart for a classic circle or some other kind of festive shape and you’ve got instant all year round holiday biscuits!
Are you doing any Valentine’s Day baking? Let me know if you try out my Valentine’s Chocolate Dipped Shortbread Hearts!