For the recipe Chocolate Heart Shortbread Sandwiches
|150 g||Butter (5 oz) Softened|
|65 g||Caster Sugar (2 ½ oz)|
|215 g||Plain Flour (7 ½ oz)|
|about 0.5||Dr. Oetker Fine Dark Cocoa Powder (Approx 1/2 a sachet/15g or ½ oz)|
|75 g||Unsalted Butter (3 oz)|
|125 g||Icing Sugar (4 ½ oz)|
|3 ml||Dr. Oetker Madagascan Vanilla Extract (2-3 drops)|
|25 g||Dr. Oetker 72% Extra Dark Chocolate (1 oz)|
|25 g||Dr. Oetker 26% White Chocolate (1 oz)|
|Dr. Oetker Chocolate Hearts|
Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line a large baking tray with baking parchment. In a bowl, beat together the butter and caster sugar until soft and creamy.
Divide the creamed mixture between 2 bowls. Add 100g (3 ½ oz) flour to one bowl and sieve the cocoa on top. Mix the ingredients together to form a firm, chocolatey dough.
Add the remaining flour to the remaining creamed butter and sugar and mix together to form a firm dough.
Working on one dough at a time, turn on to a lightly floured surface and knead gently until smooth. Roll out to a thickness of ½ cm ( ¼ inch) - the mixture will be quite short. Using a 3.5cm (1 1/3 inch) wide heart shaped cutter, stamp out 32 heart shapes, re-rolling as necessary.
Repeat with the remaining batch of dough to make a further 32 heart shapes.
Arrange all the heart shapes on the baking trays, spaced slightly apart. Prick the tops with a fork and chill for 30 minutes.
Bake for 12-14 minutes until lightly golden and firm to touch. Cool for 5 minutes then transfer to a wire rack to cool completely.
To decorate, put the remaining butter in a bowl and beat until soft and glossy. Gradually sift and beat in the icing sugar until creamy and soft and add a few drops of Vanilla Extract.
Spread the butter icing over 8 plain shortbread hearts and 8 chocolate shortbread hearts, right to the edges, and sandwich together with the remaining shortbread hearts. Arrange on a board lined with baking parchment.
Put the Extra Dark and White Chocolates in separate heatproof bowls and sit them over 2 saucepans of simmering water until melted. Remove from the water.
Using a teaspoon, drizzle a little dark chocolate over each of the plain shortbread sandwiches and place a milk Chocolate Heart in the centre of each. Drizzle the white chocolate on the chocolate shortbread sandwiches and finish with a white Chocolate Heart. Leave for a few minutes in a cool place to set before serving.
1 serving = 22g
|Per Serving||Per 100 g / ml|