To make the Biscuits

  • 55 g butter, softened
  • 30 g caster sugar
  • 1/4 tsp vanilla
  • 85 g plain flour, plus extra for rolling

To sandwich the Hearts

  • 40 g white chocolate chopped
  • icing sugar, for dusting
  • approx. 1 to 2 tbsp raspberry jam (preferably seedless)


  1. Beat the butter, sugar, vanilla and a pinch of salt until combined. Add the flour and stir in with a wooden spoon, then bring the dough together with your hands. If the dough is very soft then wrap in clingfilm and chill for around 30 minutes.
  2. Roll the dough out on a lightly floured surface to around 2mm (1/16 in) thick. Cut out 16 heart shapes using a 6cm cookie cutter, re-rolling the scraps as necessary. Put 8 dough hearts on one baking sheet. Cut heart centres from the remaining 8 dough hearts, using a small heart shaped cutter. Transfer these dough hearts to a second baking sheet. Chill both baking sheets for 10 minutes in the freezer or 1 hour in the refrigerator.
  3. Preheat the oven to 180c/Fan 160/350 F/ Gas 4. Bake the shortbread until slightly golden around the edges – this will take 10 to 12 minutes for the ones with the hearts cut out and 13 to 15 minutes for the solid ones. Cool on the baking sheets for 5 minutes then transfer to a wire rack to cool completely.
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