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Chocolate Shortbread Heart Sandwiches

12 Portions
Easy
60 minutes
These lovely Chocolate Shortbread Heart Sandwiches are simple to bake & perfect to give to someone special. Follow our simple recipe & make someone's day
You only need a few ingredients and you will soon discover this is a bake to make and remake with your loved one or your children.
Recipe Ingredients
How to Prepare
Tips
If you like these Chocolate Shortbread Heart Sandwiches, try our Vanilla Heart Cookie Sandwiches.
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Recipe Ingredients

For the Biscuits
150 gUnsalted butter (5 oz) Softened
65 gCaster Sugar (2 ½ oz)
215 gPlain Flour (7 ½ oz)
15 gDr. Oetker Fine Dark Cocoa Powder
For the Decoration
200 gDr. Oetker Chocolate Buttercream Style Icing
200 gDr. Oetker Vanilla Buttercream Style Icing
Dr. Oetker Chocolate Hearts

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Picture - Dr. Oetker Fine Dark Cocoa Powder
Picture - Dr. Oetker Chocolate Buttercream Style Icing
Picture - Dr. Oetker Vanilla Buttercream Style Icing
Picture - Dr. Oetker Chocolate Hearts
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 24 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

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.

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.

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