Deliciously rich and crumbly, these shortbread biscuits are very more-ish and are so good to nibble on with a cup of strong coffee or tea. Why not pipe the chocolate in lines all over the biscuits and use a mixture of plain, milk and dark chocolate for a stylish look? You could also add some chocolate chips to the mixture or a little pinch of cinnamon to bring out the flavour too. They also make brilliant food gifts for Valentine’s Day or as gorgeous wedding favours. Thet taste pretty delicious too!
- 250g plain flour
- 30g cocoa powder
- 200g cold butter, diced
- 100g icing sugar
- 1/2 tsp vanilla extract
- 2 egg yolks
- 50g white chocolate to decorate (optional)
Preheat the oven to 200C/180 C Fan/Gas Mark 6
Place the flour, cocoa powder and butter in a bowl and rub together with your fingertips until it makes fine crumbs. Stir in the icing sugar then add the vanilla and egg yolks. Bring the mixture together with your hands until it all binds to a dough. Chill for 30 mins.
Roll the dough out on a lightly floured work surface and using a biscuit cutter, cut into heart shapes.
Place the biscuits on a baking sheet and bake for 8-10 mins until just firm. Allow the biscuits to cool for 5 mins then remove from the tray and allow to cool completely on a wire rack.
Break up the white chocolate and place in a bowl over a pan of gently simmering water until melted (or melt in the microwave in 30 second bursts) Using a teaspoon drizzle or spread a little chocolate onto each biscuit and leave to set.
These biscuits will keep for up to 2 weeks in a biscuit tin.