Shortbread sweethearts

With Valentine’s around the corner, we share with you this easy to make recipe by our friend and baby guru, Annabel Karmel.

Prep: 30 minutes (plus chilling time)

Cook: 15 minutes

Makes: 8 biscuits


55g butter, softened

30g caster sugar

¼ tsp vanilla

85g plain flour, plus extra for dusting

Pinch of salt

To Sandwich the Hearts

40g white chocolate, chopped

Icing sugar, for dusting

1 tbsp seedless raspberry jam


  1. You’ll need one 6cm heart-shaped cookie cutter, and another that’s a little smaller. Lightly grease two baking sheets.
  2. Beat the butter, sugar, vanilla and a pinch of salt, then mix in the flour with a wooden spoon. Form into a ball with your hands. If the dough is very soft, wrap in clingfilm and chill in the fridge for 30 minutes.
  3. Roll out the dough on a lightly floured surface to about 2mm thick. Cut out 16 heart shapes using the larger cutter. Put 8 hearts on a baking sheet. Using the smaller cutter, cut out centres from the remaining hearts. Transfer these heart-shaped rings to the other baking sheet. Chill for 1 hour. Preheat the oven to 180°C/350°F/Gas 4.
  4. Bake the rings for 10 – 12 minutes and the solid hearts for 13 – 15 minutes, until slightly golden around the edges. Leave to cool for 5 minutes, then transfer to a wire rack to cool completely.
  5. Melt the chocolate in a small bowl set over a pan of warm water, stirring frequently. Remove from the pan when there are still a few lumps, and stir until smooth. Leave for 10–20 minutes to cool and thicken slightly. Meanwhile, dust the cookie rings with icing sugar.
  6. When the chocolate is cool, spread ½ tablespoon over each solid cookie, leaving a gap around the edge. Put ¼ teaspoon of jam on top. Place the cookie rings on top, and add a little extra jam in the middle if needed. Chill for 10 to 20 minutes until the chocolate has set, then store in a cool place.

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