Ingredients vickys valentine chocolate shortbread hearts gf df ef sf nf
Dough
150 grams sunflower spread / butter softened
65 grams caster sugar
15 grams cocoa powder
215 grams gluten-free/plain flour
Buttercream
75 grams sunflower spread / butter softened
125 grams icing / powdered sugar
1/2 tsp vanilla extract
Decoration
50 grams icing/powdered sugar
1 tbsp or 2 of water
1/2 tsp cocoa powder
how to make vickys valentine chocolate shortbread hearts gf df ef sf nf
Beat the sunflower spread and sugar together until light and creamy then split evenly between 2 bowls, 100g in each
To one bowl, add the cocoa powder and 100g of the flour
To the other add the remaining flour
Mix each bowls ingredients into a dough and set one bowl aside
Flour a surface and roll or pat out one dough to a 1/2 cm thick
Using a 3.5cm heart shaped cutter, stamp out as many shapes as you can, re-rolling the dough as needed. You need an even number of hearts, I got 16
Clean and flour your surface again and roll out the second dough. Cut out the same number of shapes as you did the first time
Line baking sheets with parchment paper and lay the heart cut outs on them
Prick lightly all over with a fork and chill for 30 minutes in the fridge
Meanwhile, preheat the oven to gas 4 / 180C / 350°F
Bake for 12 - 14 minutes, let cool on the tray for 5 minutes then transfer to a wire rack to cool
Make the buttercream by mixing the sunflower spread and icing sugar together until light and creamy and adding in the vanilla
Spread the chocolate hearts with buttercream and put a plain shortbread heart on top of each
These are so cute!! Turn half over so there are an even amount of each colour facing up
Mix the icing sugar and water to make a glaze that isn't thin but you can drizzle easily
Use a teaspoon to drizzle the white icing over the chocolate topped sandwiches. Add the cocoa to the leftover glaze and drizzle it over the plain topped cookies
Let the icing set, then serve
You can drizzle melted chocolate if you prefer
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