Vickys Valentine Chocolate Shortbread Hearts, Gluten, Dairy, Egg & Soy-Free

  1. Beat the sunflower spread and sugar together until light and creamy then split evenly between 2 bowls, 100g in each
  2. To one bowl, add the cocoa powder and 100g of the flour
  3. To the other add the remaining flour
  4. Mix each bowls ingredients into a dough and set one bowl aside
  5. Flour a surface and roll or pat out one dough to a 1/2 cm thick
  6. Using a 3.5cm heart shaped cutter, stamp out as many shapes as you can, re-rolling the dough as needed.
  7. You need an even number of hearts, I got 16
  8. Clean and flour your surface again and roll out the second dough.
  9. Cut out the same number of shapes as you did the first time
  10. Line baking sheets with parchment paper and lay the heart cut outs on them
  11. Prick lightly all over with a fork and chill for 30 minutes in the fridge
  12. Meanwhile, preheat the oven to gas 4 / 180C / 350F
  13. Bake for 12 - 14 minutes, let cool on the tray for 5 minutes then transfer to a wire rack to cool
  14. Make the buttercream by mixing the sunflower spread and icing sugar together until light and creamy and adding in the vanilla
  15. Spread half of the chocolate hearts with buttercream and put a plain shortbread heart on top
  16. Spread the remaining plain hearts with buttercream and top with the chocolate hearts
  17. Mix the icing sugar and water to make a glaze that isn't thin but you can drizzle easily
  18. Use a teaspoon to drizzle the white icing over the chocolate topped sandwiches.
  19. Add the cocoa to the leftover glaze and drizzle it over the plain topped cookies
  20. Let the icing set, then serve
  21. You can drizzle melted chocolate if you prefer

sunflower, caster sugar, cocoa, flour, sunflower, sugar, vanilla, sugar, water, cocoa

Taken from cookpad.com/us/recipes/350939-vickys-valentine-chocolate-shortbread-hearts-gluten-dairy-egg-soy-free (may not work)

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