Milk Chocolate Shortbread Hearts

Cook time 1 hour
Servings 24


250g butter, softened

½ tsp vanilla bean extract

⅓ cup caster sugar

2 ¼ cups flour

¼ cup rice flour

225g milk chocolate

Milk Chocolate Shortbread Hearts


Preheat oven to 150°C.

Cream the butter, vanilla and sugar until light and fluffy, then stir in sifted flours to make a soft dough. Roll between 2 pieces of baking paper to 3mm thickness then chill for 15 minutes or until firm.

Cut heart shapes with a 7- 8cm cutter, and a smaller 2cm cutter for the centre. Re-roll the dough gently to make more biscuits. Place on greased trays and bake in a moderately slow oven 150°C for 25 minutes or until pale golden. Cool on a wire rack for 5 minutes before lifting off onto rack to cool completely. Store in an airtight container until required.

Place the biscuits on baking paper lined trays. Place the chocolate in a microwave proof container and microwave on 50% power for 40-50 seconds. Stir the chocolate and repeat. If necessary, microwave on 50% power for a further 20-30 seconds and stir until melted and smooth. Spoon the melted chocolate into a piping bag then pipe into the centre of each biscuit. Allow the chocolate to set at room temperature then store in an airtight container until required.