Vickys Valentine Chocolate Shortbread Hearts, GF DF EF SF NF
Vickys Valentine Chocolate Shortbread Hearts, GF DF EF SF NF

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, vickys valentine chocolate shortbread hearts, gf df ef sf nf. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Vickys Valentine Chocolate Shortbread Hearts, GF DF EF SF NF is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Vickys Valentine Chocolate Shortbread Hearts, GF DF EF SF NF is something which I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook vickys valentine chocolate shortbread hearts, gf df ef sf nf using 13 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Vickys Valentine Chocolate Shortbread Hearts, GF DF EF SF NF:
  1. Get Dough
  2. Take 150 grams sunflower spread / butter, softened
  3. Get 65 grams caster sugar
  4. Take 15 grams cocoa powder
  5. Prepare 215 grams gluten-free/plain flour
  6. Take Buttercream
  7. Take 75 grams sunflower spread / butter, softened
  8. Take 125 grams icing / powdered sugar
  9. Prepare 1/2 tsp vanilla extract
  10. Make ready Decoration
  11. Take 50 grams icing/powdered sugar
  12. Take 1 tbsp or 2 of water
  13. Get 1/2 tsp cocoa powder
Instructions to make Vickys Valentine Chocolate Shortbread Hearts, GF DF EF SF NF:
  1. Beat the sunflower spread and sugar together until light and creamy then split evenly between 2 bowls, 100g in each
  2. To one bowl, add the cocoa powder and 100g of the flour
  3. To the other add the remaining flour
  4. Mix each bowls ingredients into a dough and set one bowl aside
  5. Flour a surface and roll or pat out one dough to a 1/2 cm thick
  6. Using a 3.5cm heart shaped cutter, stamp out as many shapes as you can, re-rolling the dough as needed. You need an even number of hearts, I got 16
  7. Clean and flour your surface again and roll out the second dough. Cut out the same number of shapes as you did the first time
  8. Line baking sheets with parchment paper and lay the heart cut outs on them
  9. Prick lightly all over with a fork and chill for 30 minutes in the fridge
  10. Meanwhile, preheat the oven to gas 4 / 180C / 350°F
  11. Bake for 12 - 14 minutes, let cool on the tray for 5 minutes then transfer to a wire rack to cool
  12. Make the buttercream by mixing the sunflower spread and icing sugar together until light and creamy and adding in the vanilla
  13. Spread the chocolate hearts with buttercream and put a plain shortbread heart on top of each
  14. These are so cute!! Turn half over so there are an even amount of each colour facing up
  15. Mix the icing sugar and water to make a glaze that isn't thin but you can drizzle easily
  16. Use a teaspoon to drizzle the white icing over the chocolate topped sandwiches. Add the cocoa to the leftover glaze and drizzle it over the plain topped cookies
  17. Let the icing set, then serve
  18. You can drizzle melted chocolate if you prefer

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