Mini White Chocolate Shortbread Hearts
Vegan Mini White Chocolate Shortbread Hearts
With Valentine's Day coming up, why not make these white chocolate coated mini shortbread hearts? These are so sweet and so much fun to make... perfect for a Valentine's Day gift.
These shortbread hearts are light and buttery, with the 'milky' chocolate coating on top. They are sweet from the chocolate, but not so much that you can't have a lot of them! Though of course if you'd prefer larger biscuits, then simply use a larger heart cookie cutter and enjoy just the same.
Preparation Time : 15 minutes
Baking Time : 10 - 12 minutes
Setting Time : 1 hour
Makes : 40 -45 mini hearts
Ingredients
– For the Shortbread –
100g Plain Flour
50g CornFlour
100g Dairy-Free Butter
40g Caster Sugar
10g Icing Sugar
1/2 tsp Vanilla Extract
1 tbsp Dairy-Free Milk
– For the Chocolate Coating –
125g Dairy-Free White Chocolate
A few Drops of Food Colouring
Method
– For the Shortbread –
Preheat the oven to 160C fan and line a baking tray with parchment paper.
Cream the butter and caster sugar (I use a standing mixer on a high speed with a whisk attachment).
Then add the flour, cornflour and icing sugar, mixing until it starts to form a dough; you may need to add 1/2 tbsp of milk to help the dough start to form. Depending on how the dough looks, you may need to add the remaining 1/2 tbsp.
When the mixture has formed a dough, roll it out on a floured surface to around 1/4 inch thick.
Cut out your hearts and place them on the lined baking tray.
Bake the shortbread for 10 – 12 minutes until golden.
Once out of the oven, transfer them to a rack and leave to cool before decorating (you may want to leave them on the baking tray for a few minutes to harden slightly before moving them, as they will be quite soft whilst they’re hot!)
– For the Chocolate Coating –
Place a bowl over a pan of boiling water on a low heat to melt the chocolate. Leave it untouched for around 5 minutes, then test if the chocolate has softened enough (it may still have a rough chocolate piece shape, but if you press a spoon into it, it should melt and lose its shape). If it isn’t ready, leave it on the heat for another few minutes.
Once melted, add a few drops of food colouring to the chocolate and with a knife or toothpick, swirl the food colouring into the chocolate.
Dip the biscuits face down into the chocolate and carefully lift it out the bowl. Turn it over so the chocolate is on top and place back on a rack to allow the chocolate to set.
Once set, store in an airtight container and enjoy!
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