Recipe: Valentine's Chocolate Shortbread Hearts

by Conor Armstrong, Liverpool Daily Post

THESE tasty biscuits are a fun way for children to share the romance of Valentine’s Day.

Ingredients

75g caster sugar

150g butter

150g plain flour

75g cornflour

100g milk chocolate

30ml double cream

Utensils

A heart-shaped cutter

Baking paper

A plastic mixing bowl, a small microwave safe bowl, wooden spoon and rolling pin

Method

1. Soften butter for a few seconds in a microwave then mix with the sugar in a bowl until fluffy and pale. Use a wooden spoon to do this.

2. Mix in both flours until the mixture holds together and turn out onto a floured surface.

3. Knead the mix until it forms a soft dough. Place in the fridge for 45 minutes to firm.

4. Remove from the fridge and roll out on a floured surface to about 5mm thickness. Cut out as many heart shapes as you can.

5. Gently lift them onto a baking tray lined with baking paper and bake at 140°C for 30-40 minutes.

6. Take out of the oven and leave to cool completely.

7. On a low setting in a microwave, melt the chocolate pieces in a bowl with a little double cream. Check every 30 seconds and stir until melted.

8. Now take the cooled shortbread hearts and dip them into the melted chocolate. Place on a plate lined with baking paper and leave in fridge to set.

* CONOR ARMSTRONG is head chef at OSQA restaurant and deli, on Liverpool’s Oldham Square