Left a Valentine’s Day treat until the last minute? Don’t you worry, I have you covered!
Today I’ll be sharing my recipe for a batch of chocolate chip shortbread hearts, buttery with the perfect amount of chocolate. Although what’s not to love?
These are ideal to make as a last minute snack or as part of a bigger gift. Feel free to change the chocolate, I went with milk but dark or white would work well too!
If you’re looking for other Valentine’s Day recipes don’t forget go check out macarons (Italian meringue method), pink velvet cupcakes, red velvet cupcakes and chocolate valentines day cake.
Anyway, let’s get started, shall we?
175g Plain flour.
60g Granulated sugar.
Pinch of salt.
100g Chocolate chips (I opted for milk).
Before you get into the recipe, you’ll want to do some prep work. Weigh up the ingredients, line a baking tray with parchment paper and get any equipment you may need like a mixing bowl or food processor ready.
When it comes to making the dough, you can do it one of two ways. One will be suing a food processor and the other is by hand, I went with the food processor method for convenience and I have really warm hands, nevertheless, which ever method you choose will work just as well.
Method one (by hand) – into a large mixing bowl, place the flour, salt and butter. In-between your fingers, rub the butter into the flour until they are combined. It will resemble a sand like consistency, this is what you’re looking for.
Add in the granulated sugar and start to form dough, because of making the dough by hand you have the advantage of not over-mixing the dough.
You can then go ahead and add in the chocolate chips and work them into the dough.
Method two (food processor) – into the door processor place the the flour, salt and butter. Then pulse until they have combined and the mixture should have a sandy look about it, this is perfect.
Go ahead and add in the granulated sugar and pulse until the mixture starts to come together, try your best not to let the dough develop too much!
Lightly flour your work surface and transfer the dough onto the floured surface. Add the chocolate chips and briefly work them into the dough, the less you work the dough, the better.
Regardless of the method you chose, you will want to take the dough and get into a thick disk shape, then wrap it in clingfilm and place in the fridge for about an hour.
Once the hour is up, flour your work surface and remove the dough from the fridge. Take your rolling pin and proceed to roll the dough out until its around 1cm in thickness. It’s also the ideal time to preheat your oven to 190˚c/375˚f.
Take a 1.5-2 inch heart cookie cutter and cut out as many as possible from the first roll. I recommend that you only re-roll the dough only once, as after that the dough becomes overworked.
Now you can take your lined baking tray and place the cut outs onto it, I managed to get 15 on my tray but that amount will vary for you. In saying this, my baking tray is just a standard size, yours may be bigger or smaller.
Bake in your preheated oven for 20-25 minute or until they start to go a nicely baked colour around the edges.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Instagram and Twitter. The YouTube video will be linked down below.
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