Hearts, yes, you read it right, I made heart-shaped shortbread for Valentine’s day. Why? Because I felt like it, and no one could stop me.
This shortbread is so easy to make, it’s ridiculous. Each piece is buttery and crisp, with just the right amount of sweetness. Eat them naked, or dress them in a robe of melted chocolate.
The recipe is actually from the pastry/pie crust recipe for the Chocolate Cream Pie. I noticed that when eating it, I would scoop off the cream, eat that, scoop out the chocolate filling, eat that, and then eat the crisp base last. It is so good!
To get the best flavored shortbread, use a high-fat content European butter… it’ll make all the difference!
- 150 g (1 c) plain (all-purpose flour)
- 115 g (1/2 c) cold, salted European butter, cut into chunks
- 35 g (1/3 c) icing (powdered) sugar
1. In a food processor, pulse together the flour, sugar and butter until the mixture comes together.
2. Press the mixture until flattish, then roll with a lightly floured rolling pin to the 5-6 mm (1/4 inch) thick. cut into shapes you desire. Place onto parchment/silicone lined trays (sheets) and freeze for 5-10 minutes.
3. Meanwhile, preheat oven to 220 C (425 F).
4. Bake in the middle of the oven for 10-13 minutes, or until lightly golden. Let cool for 1 minute before transferring to wire racks to fully cool. Dip in melted chocolate, and allow to set, if desired. Enjoy!