Shortbread Hearts

By Kirsten Tibballs

Shortbread Hearts
These delicious shortbread cookies will make any mum smile this Mother's Day.

Makes 24 biscuits
Preparation time: 25 minutes
Baking time: 12 minutes

250g butter, softened
155g caster sugar
1 teaspoon vanilla paste
300g plain flour, sifted
90g cornflour, sifted

Using an electric mixer, beat butter, sugar and vanilla together until all the butter is fully incorporated. Add in sieved flours.
Roll the dough on a lightly floured bench to a 5mm thickness and cut out 5cm hearts. Carefully transfer to prepared tray. Bake at 170°C for 10-12 minutes or until golden brown.

Chocolate Filling
300ml Bulla Crème Fraiche
30g honey
380g Callebaut Milk Chocolate
60g unsalted butter

Bring the cream and honey together to the boil and pour over the chocolate. Whisk together until combined and add in the butter.
Place plastic wrap on the surface of the bowl and leave it at room temperature for 2-3 hours.
Pipe the filling or use a teaspoon to add it to every second biscuit and then sandwich it together. Store in air tight container


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