Shortbread hearts

by Leah Halmagyi


  • 175g unsalted butter, softened
  • 200g golden caster sugar
  • 2 eggs
  • 2 tsp vanilla paste
  • 1¾ cups plain flour
  • 1 cup self-raising flour
  • 2 Tbsp milk
  • 200g milk chocolate, melted
  • 1 cup hundreds and thousands


1 Preheat oven to 180°C. Combine the butter and sugar in the bowl of an electric mixer and beat with the paddle attachment for 5 minutes, until very light. Beat in the eggs one at a time, then fold in the vanilla, flours and milk.
2 Chill for 30 minutes, then roll out to 4mm thick. Cut into small heart shapes and Arrange on lined oven trays then bake for 12-15 minutes, until golden and crisp. Cool on a wire rack.
3 Pipe the chocolate around the edges, then dip in hundreds and thousands.