Strawberry Shortbread Heart Biscuits
Buttery strawberry shortbread biscuits that are speckled with chewy dried strawberries and dipped in white chocolate. These heart shaped cookies are perfect for valentines day but be warned, they are so good you may not want to share them at all!
Why you will love this recipe
Melt in your mouth goodness. Shortbread biscuits have that luxurious texture that just melts in your mouth!
Perfect for valentines day. Cookies make such a great gift! Make a batch of these cookies, place them into a basket or tin and give them as a sweet treat for someone you love.
The flavor is just so good! Strawberries, white chocolate and a whole lot of butter, how can you go wrong there?
You can easily customize this recipe. The strawberries can be swapped with diced apricots, nuts, candies, chocolate chips etc and you can cut them out in any shape you like. Decorate with chocolate, sprinkles or leave them plain if you prefer.
Ingredients for strawberry shortbread cookies
Dried strawberries – Use the soft chewy style not the freeze dried strawberries for these. They give your biscuits a little bit of texture as well as flavor. Dice them up well for the best results.
Butter – Regular salted butter. If you want to use unsalted butter, then you will need to add in about 1/4 tsp of salt. The butter in shortbread is where it gets all of its flavor from so make sure it is a good quality butter.
Vanilla extract – Use vanilla extract or essence. You could also use a berry flavoring if you like for an extra boost of flavor.
Icing sugar – Icing sugar is our main sweetness in these strawberry heart shortbread biscuits. It is the best sugar to use to ensure that your shortbread comes out smooth and crisp.
Cornflour – Another key ingredient to that delicate crumb of a shortbread. This can be substituted for rice flour or arrowroot powder to achieve a similar result.
Flour – Plain all purpose white flour.
White chocolate – An optional dip for your biscuits. Melt your chocolate and dip the corner of your cookies in for a nice little bit of decoration. Around about 125g of white chocolate should be enough to dip every biscuit.
Tips and tricks
- Serve your strawberry shortbread heart biscuits as part of a valentines picnic, afternoon tea or as a sweet snack.
- To make your chocolate a little bit thinner and more stable for dipping you can add a teaspoon of coconut oil. Add it just before melting your chocolate.
- For a simple plain shortbread biscuit, check out my shortbread biscuits recipe!
- This dough freezes really well. Just wrap your prepared dough in 2 layers of cling film and place into the freezer for up to 3 months.
- When forming your shortbread dough you really want to handle the dough as little as possible. Shortbread biscuits can become tough and dense quickly if the dough is overworked.
Strawberry Shortbread Heart Biscuits
Ingredients
Method
- Roughly dice your dried strawberries.
- Using an electric hand mixer, combine the butter,vanilla, icing sugar and cornflour together in a large bowl.
- Add in one cup of your flour. Mix well, until the the flour is fully incorporated.
- Next, add in the remaining flour, as well as your diced strawberries. Mix well until everything is just combined. The mixture should be thick and crumbly.
- Turn out the your cookie dough onto a clean bench top and press it together, using your hands, until you have formed it into a ball.
- Dust your work surface, rolling pin and dough with a little bit of icing sugar. Then roll out your dough until it is 1cm thick. Use a cookie cutter to cut out your shapes then place the cut out dough onto a lined baking sheet leaving a little space between each cookie. When you have cut out as many shapes as you can, form the dough scraps back into a ball and roll it out again to cut out more cookies.
- Chill your cookies in the fridge for at least 30 minutes.
- Preheat oven to 150 degrees fan bake.
- Bake for 10 minutes or until the cookies have a slight firmness on the edges.
- Allow your cookies to cool fully before partially dipping each cookie in white chocolate. Place the cookies back onto the lined baking sheets to set.
- Store in a sealed container in a cool, dry place for up to 7 days.
Thank you so much for taking the time to read through my strawberry shortbread heart biscuits recipe. I hope you enjoy trying this out for yourself. Please feel free to add any questions or comments below. I am happy to help out wherever possible and I would love to hear how this recipe worked out for you.
