The most buttery an moreish shortbread cookies. These shortbread biscuits are crumbly and they go perfectly with a cup of tea. Each shortbread heart is dipped in milk chocolate and white chocolate.
This dish contains the following allergens: milk, Milk/Dairy
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
250g
unsalted butter (room temperature)
100g
powdered sugar
360g
plain flour
100g
milk chocolate
50g
white chocolate
8.75oz
unsalted butter (room temperature)
3.5oz
powdered sugar
12.6oz
plain flour
3.5oz
milk chocolate
1.75oz
white chocolate
Utensils
Step 1
Using the bowl of your Ninja Kitchen food processor along with the plastic dough blade, begin by adding the butter chopped in small cubes along with the icing sugar and select low to allow the ingredients to thoroughly combine together. Then add half of the plain flour and select low again for 30-45 seconds, follow by adding the remaining flour and allow the ingredients to combine to form a dough.
Step 2
Place the dough in a plate and cover with clingfilm and place in the fridge for 20 minutes.
Step 3
Preheat the oven at 170°F/340°C.
Step 4
Remove the shortbread dough from the fridge.
Step 5
On a clean surface, dust with flour and roll the shortbread dough to approximately 1/2 cm thick using a rolling pin. Then cut using a heat shape cutter, repeat to use all the remaining dough.
Step 6
Place the biscuits on a tray lined with greaseproof paper. Use a fork to create imprints and then place the shortbread to bake in the oven for approximately 12-14 minutes.
Step 7
Allow the shortbread hearts to cool completely, then melt both chocolates and dip half of the heart in milk chocolate and drizzle over with white chocolate. Allow the chocolate to cool and set.
Using the bowl of your Ninja Kitchen food processor along with the plastic dough blade, begin by adding the butter chopped in small cubes along with the icing sugar and select low to allow the ingredients to thoroughly combine together. Then add half of the plain flour and select low again for 30-45 seconds, follow by adding the remaining flour and allow the ingredients to combine to form a dough.
250g
unsalted butter (room temperature)
100g
powdered sugar
360g
plain flour
100g
milk chocolate
50g
white chocolate
8.75oz
unsalted butter (room temperature)
3.5oz
powdered sugar
12.6oz
plain flour
3.5oz
milk chocolate
1.75oz
white chocolate
Step 2 of 7
Place the dough in a plate and cover with clingfilm and place in the fridge for 20 minutes.
250g
unsalted butter (room temperature)
100g
powdered sugar
360g
plain flour
100g
milk chocolate
50g
white chocolate
8.75oz
unsalted butter (room temperature)
3.5oz
powdered sugar
12.6oz
plain flour
3.5oz
milk chocolate
1.75oz
white chocolate
Step 3 of 7
Preheat the oven at 170°F/340°C.
250g
unsalted butter (room temperature)
100g
powdered sugar
360g
plain flour
100g
milk chocolate
50g
white chocolate
8.75oz
unsalted butter (room temperature)
3.5oz
powdered sugar
12.6oz
plain flour
3.5oz
milk chocolate
1.75oz
white chocolate
Step 4 of 7
Remove the shortbread dough from the fridge.
250g
unsalted butter (room temperature)
100g
powdered sugar
360g
plain flour
100g
milk chocolate
50g
white chocolate
8.75oz
unsalted butter (room temperature)
3.5oz
powdered sugar
12.6oz
plain flour
3.5oz
milk chocolate
1.75oz
white chocolate
Step 5 of 7
On a clean surface, dust with flour and roll the shortbread dough to approximately 1/2 cm thick using a rolling pin. Then cut using a heat shape cutter, repeat to use all the remaining dough.
250g
unsalted butter (room temperature)
100g
powdered sugar
360g
plain flour
100g
milk chocolate
50g
white chocolate
8.75oz
unsalted butter (room temperature)
3.5oz
powdered sugar
12.6oz
plain flour
3.5oz
milk chocolate
1.75oz
white chocolate
Step 6 of 7
Place the biscuits on a tray lined with greaseproof paper. Use a fork to create imprints and then place the shortbread to bake in the oven for approximately 12-14 minutes.
250g
unsalted butter (room temperature)
100g
powdered sugar
360g
plain flour
100g
milk chocolate
50g
white chocolate
8.75oz
unsalted butter (room temperature)
3.5oz
powdered sugar
12.6oz
plain flour
3.5oz
milk chocolate
1.75oz
white chocolate
Step 7 of 7
Allow the shortbread hearts to cool completely, then melt both chocolates and dip half of the heart in milk chocolate and drizzle over with white chocolate. Allow the chocolate to cool and set.
