Heat the oven to 190°C/375°F/Gas 5.
Cream together the butter and sugar until smooth. Gradually stir in the flour and the Vanilla Extract to form a smooth paste.
Gently press the mixture into a square tin and bake in the oven for 15-20 minutes until pale-golden brown. Remove from the oven and leave the cool on a cooling rack.
To decorate, melt the Fine Cooks' Milk Chocolate by breaking into pieces in a heatproof bowl. Place the bowl over a saucepan of gently simmering water. Allow to melt then remove from the water.
Using a spoon, drizzle the melted chocolate in lines on the shortbread and place the Chocolate Hearts on top. Place in the fridge to cool and cut into rectangles to serve.
1 serving = 35g
|Per Serving||Per 100 g / ml|
|Fat||13.73 g||31.21 g|
|Carbohydrate||22.91 g||52.07 g|
|Protein||2.46 g||5.59 g|