Heart shaped shortbread cookies
Shortbread cookies are a big favourite in our house—simple, buttery, and just the right amount of sweet. We love making them together on slow afternoons when we’ve got nowhere to be and want to do something cozy (and tasty!).
Ingredients
- 200 g butter at room temperature (salted)
- 75 g icing sugar sifted
- 1.5 teaspoons vanilla extract
- 290 g plain flour
- Easy Icing:
- 300 g icing sugar sieved
- 45 ml milk cold is fine - add a touch more if needed
- Red and pink food gel
Instructions
- Line 2 baking trays with parchment paper. Make sure the trays will fit in your fridge, this is important for chilling.
- In the bowl of a blender cream together the butter, icing sugar and vanilla extract on high speed until light and fluffy, 3-4 minutes. Add the flour, and mix on low until just combined. Turn the dough out onto the worktop and bring it together into a ball with your hands. (if you don’t have a mixer, mix by hand with a wooden spoon)
- Lightly dust the worktop and roll out the dough, dust the rolling pin if it sticks. But try not to add too much flour. Roll to about ¾ cm thick. Cut out with heart or round cookie cutters, reroll the scraps and cut them too. Place on the trays slightly spread out so they’re not touching.
- Place the trays in the fridge for at least 30 minutes to let the dough chill, so the cookies keep their shape.
- Preheat the oven to 170˚c fan. Bake the cookies for 11-12 minutes, until the shortbread is set and only just beginning to go golden. Remove from the oven, allow to cool for 15 minutes on the baking sheet, then transfer to a wire rack and allow to cool completely.
- When cooled. Mix together the icing sugar and milk in a bowl, it should be pourable but not too runny. Divide between 2 bowls and add food gel. Transfer to a piping bag or food bag and snip the corner to decorate. Decorate as you wish using the icing, sprinkles, hearts and melted white chocolate.
- Storage tips:Room Temperature: Keep your cookies in an airtight container at room temperature. They’ll stay fresh for up to a week—though, let’s be honest, they probably won’t last that long!Freezing: Want to save some for later? You can freeze them! Just layer them between sheets of parchment paper, pop them in an airtight container or freezer bag, and freeze for up to 3 months. When you're ready to eat them, just let them thaw at room temperature.
Tried this recipe?Let us know how it was!