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Chocolate Heart Shortbread Sandwiches

These delicious biscuits are really easy to make, and look great too!

32 Portions

Easy 60 Minutes

Ingredients

Ingredients

For the recipe  Chocolate Heart Shortbread Sandwiches

For the Biscuits:

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)

For the Decoration:

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

preparation

Preparation

1

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.

2

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.

3

Add the remaining flour to the remaining creamed butter and sugar and mix together to form a firm dough.

4

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.

5

Repeat with the remaining batch of dough to make a further 32 heart shapes.

6

Arrange all the heart shapes on the baking trays, spaced slightly apart. Prick the tops with a fork and chill for 30 minutes.

7

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.

8

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.

9

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.

10

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.

11

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

Nutritional Information for the recipe Chocolate Heart Shortbread Sandwiches

Per Serving Per 100 g / ml
Energy 469kJ
112kcal
2131kJ
509kcal
Fat 7g 30g
Carbohydrate 12g 54g
Protein 1g 4g