Strawberry Shortbread Hearts

Dish of heart shaped strawberry flavoured shortbread biscuits

Crisp crumbly strawberry heart shortbread biscuits made with freeze-dried strawberries. These cute biscuits are perfect as a snack or as a Valentine's gift.

Course snacks

Cuisine British

Prep Time 40

Cook Time 15

Total Time 55

Servings

Calories 110kcal

Author Corina Blum

Ingredients

225 g unsalted butter softened
110 g caster sugar
225 g plain flour
110 g cornflour
¼ teaspoon salt
1 teaspoon strawberry flavouring
7 g freeze-dried strawberry pieces

Metric - US Customary

Instructions

Cover 4 baking trays with non-stick baking paper.
Put the sugar and butter in a food processor. Blitz until thoroughly combined.
Put the dry ingredients in another bowl and stir together then add to the food processor along with the strawberry flavouring. Blitz again until a dough just starts to form and then add the freeze-dried strawberry pieces.
Blitz again then turn out onto a work surface. Bring together to form a dough. Roll out to a thickness of about 5 millimetres and use a cookie cutter to cut out the shapes you want. Place them onto the baking trays.
Put the baking trays into the fridge for half an hour to chill.
Preheat the oven to 160C
Bake in the oven for 12-15 minutes.
Let the biscuits cool on the trays for a couple of minutes then transfer to wire racks to finish cooling.
Store in an airtight container for up to 2 weeks.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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