White chocolate and raspberry shortbread hearts

I’m not competely against St Valentine’s Day, but I’m not a massive fan of it either. Why do we need a date on the calendar to tell someone we love them? We should be telling them every single day anyway. 

I didn’t always feel that way. I remember those school days and the crushing disappointment you felt when you didn’t get a card from the object of your desires. Oh well, maybe next year, you told yourself. Of course by then, you’d moved on to someone else. Oh to be a teenager again…maybe not. I don’t think I could  go back to those days. 

Whether you love St Valentine’s Day or think it’s all a load of commercial crap, I hope you spent it with the ones you love x

White chocolate and raspberry shortbread hearts

Makes about 20, depending on the size of your cutter

225g soft butter

200g plain flour

100g icing sugar 

100g cornflour

150g white chocolate

Freeze dried raspberries

Grease and line two baking trays. Preheat the oven to 180C. 

In a large bowl or using a mixer, cream the butter and sugar together until very light and fluffy. Add the flour, icing sugar and cornflour and mix until you have a soft dough. 

Roll out the dough between two sheets of baking paper to an even thickness. Cut out shapes and place onto the baking tray. Bake for around 12-15 mins or until very light golden around the edges. Remove from the oven, leave to cool on the trays for 5 minutes before transferring to a wire rack to cool completely. 

Melt your chocolate. Dip one half of the shortbread into the melted chocolate. Scatter over a few freeze dried raspberries before the chocolate sets.  

I linked this post up to Treat Petite, hosted by Cakeyboi and The Baking Explorer.


5 thoughts on “White chocolate and raspberry shortbread hearts

  1. Hi Nickki, Just a quick hello and thanks for popping over to my blog 🙂 Am looking forward to reading through your lovely blog as well. Gosh I have got so much to learn lol.

    Liked by 1 person

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