Chocolate Heart Shortbread Sandwiches

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Give someone your heart with these great cookie sandwiches! Perfect to bake up for someone, or just to bake up for your little ones…

12 Portions

Easy 60 Minutes

Ingredients

Ingredients

For the recipe  Chocolate Heart Shortbread Sandwiches

For the Biscuits:

150 g Unsalted butter (5 oz) Softened
65 g Caster Sugar (2 ½ oz)
215 g Plain Flour (7 ½ oz)
15 g Dr. Oetker Fine Dark Cocoa Powder

For the Decoration:

200 g Dr. Oetker Chocolate Buttercream Style Icing
200 g Dr. Oetker Vanilla Buttercream Style Icing
Dr. Oetker Chocolate Hearts

preparation

Preparation

Step 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. 

Step 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. 

Step 3: Add the remaining flour to the remaining creamed butter and sugar and mix together to form a firm dough.

Step 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. 

Step 5: Repeat with the remaining batch of dough to make a further 24 heart shapes.

Step 6: Arrange all the heart shapes on the baking trays, spaced slightly apart. Prick the tops with a fork and chill for 30 minutes.

Step 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. 

Step 8: Spread the Chocolate Buttercream over 6 plain shortbread hearts and spread the Vanilla Buttercream over 6 chocolate shortbread hearts, right to the edges, and sandwich together with the remaining shortbread hearts. Arrange on a board lined with baking parchment.

Step 9: Use any leftover buttercream to stick on the White and Milk Chocolate Hearts. Leave for a few minutes in a cool place to set before serving.

Nutritional Information for the recipe Chocolate Heart Shortbread Sandwiches

Per Serving Per 100 g / ml
Energy 1352 kJ
323 kcal
1876 kJ
448 kcal
Fat 17.03 g 23.65 g
Carbohydrate 39.26 g 54.52 g
Protein 2.45 g 3.41 g

preparation

Preparation

Step 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. 

Step 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. 

Step 3: Add the remaining flour to the remaining creamed butter and sugar and mix together to form a firm dough.

Step 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. 

Step 5: Repeat with the remaining batch of dough to make a further 24 heart shapes.

Step 6: Arrange all the heart shapes on the baking trays, spaced slightly apart. Prick the tops with a fork and chill for 30 minutes.

Step 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. 

Step 8: Spread the Chocolate Buttercream over 6 plain shortbread hearts and spread the Vanilla Buttercream over 6 chocolate shortbread hearts, right to the edges, and sandwich together with the remaining shortbread hearts. Arrange on a board lined with baking parchment.

Step 9: Use any leftover buttercream to stick on the White and Milk Chocolate Hearts. Leave for a few minutes in a cool place to set before serving.

Nutritional Information for the recipe Chocolate Heart Shortbread Sandwiches

Per Serving Per 100 g / ml
Energy 1352 kJ
323 kcal
1876 kJ
448 kcal
Fat 17.03 g 23.65 g
Carbohydrate 39.26 g 54.52 g
Protein 2.45 g 3.41 g
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