Vanilla heart shortbreads
A WORD FROM THE CHEF
These vanilla heart shortbreads are super cute biscuits that are perfect to show your love on Valentine’s Day. They only have a few ingredients and can be customized with any colour buttercream or sprinkles you’d like!
INGREDIENTS
For the biscuits:
120 grams softened butter
120 grams caster sugar
1 tbsp vanilla
180 grams plain flour
For the buttercream:
100 grams softened butter
200 grams icing sugar
1 tsp vanilla
1 tbsp milk
Red and purple food colouring (optional)
Sprinkles (optional)
METHOD
In a mixing bowl, add the softened butter, caster sugar and vanilla. Beat for 4-5 minutes until pale and smooth.
Add the flour and mix together until combined.
Make a ball out of the dough and wrap tightly in clingfilm.
Chill for 20-30 minutes.
Lightly flour a flat working surface and place the dough on top.
Using a rolling pin, roll the dough out to the thickness of a coin.
Using a heart shaped cutter, cut out the dough into shapes.
Place onto flat trays lined with baking paper. Make sure they have a little space in between.
Bake at 160°c for 8-10 minutes until the edges start to turn a light golden brown.
Once baked, allow to cool fully.
To make the buttercream, add the softened butter to a mixing bowl. Beat until pale and smooth for 3-4 minutes.
Add the icing sugar, vanilla and milk and beat for another 1-2 minutes until fluffy.
Divide the buttercream into different bowls to make different shades of pink and purple.
To decorate, spread some buttercream over each cooled shortbread biscuit.
Sprinkle over some sprinkles.
Leftovers can be placed into an airtight container and kept at room temperature for up to five days.
ABOUT THE CHEF
Rosie Morgan is a freelance food photographer, food stylist and recipe developer. You can found her on Instagram or Facebook @pinkhairedpastrychef
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