After a rather pathetic attempt at making heart shaped flapjacks for Mr C. on Valentine’s Day, it was back to the drawing board. I refused to buy any more ingredients so it had to be something I could make from what I had. The decision was heart shaped chocolate coated shortbread. I was still a little bitter about my flapjacks, but I knew that Lewis (3) would love helping to make these.
You will need:
200g butter or margarine
100g caster sugar
1 tablespoon golden syrup (this can be omitted if preferred but it adds a honeyed flavour)
75g milk chocolate
150g white chocolate
red food dye
heart shaped cookie cutters
To get started cream the butter, golden syrup and sugar together. Then mix in the flour and salt. You will get quite a dry mixture that you should knead until it holds together.
Roll out the mixture onto a floured surface and cut out your heart shapes. Place these onto a baking tray lined with greaseproof paper and bake for 20 minutes at 180 degrees.
When the shortbread has cooled, melt the chocolate according to the pack instructions. I suggest you do this in three stages, just melting the amount you need for each coloured coating at one time.
To make pink or red chocolate, simply add red food colouring to melted white chocolate until you have the colour you desire.
Dip the shortbread into the melted chocolate and leave to harden.
When your biscuits have hardened you just need to package them. I used a box I had and lined it with some red tissue paper left over from Christmas. And viola…
Of course you can obtain a ‘neater’ finish with the chocolate if you just do it yourself without a three year old’s help, but that would take away all the fun!