Easiest Way to Make Appetizing Vickys Valentine Chocolate Shortbread Hearts, GF DF EF SF NF

Vickys Valentine Chocolate Shortbread Hearts, GF DF EF SF NF. Great recipe for Vickys Valentine Chocolate Shortbread Hearts, GF DF EF SF NF. A cute little cookie the kids can help with to give to the ones they love the most – Mum & Dad! Vickys Valentine Chocolate Shortbread Hearts, GF DF EF SF NF instructions.

Vickys Valentine Chocolate Shortbread Hearts, GF DF EF SF NF Great recipe for Vickys Easter Carrot Cake Sandwich Cookies, GF DF EF SF NF. Easter always poses problems for people with allergies to things like dairy and soya, every holiday does really. I hate for my kids to miss out on any treats. You can have Vickys Valentine Chocolate Shortbread Hearts, GF DF EF SF NF using 13 ingredients and 18 steps. Here is how you cook it.

Ingredients of Vickys Valentine Chocolate Shortbread Hearts, GF DF EF SF NF

  1. You need of Dough.
  2. It’s 150 grams of sunflower spread / butter, softened.
  3. Prepare 65 grams of caster sugar.
  4. It’s 15 grams of cocoa powder.
  5. It’s 215 grams of gluten-free/plain flour.
  6. Prepare of Buttercream.
  7. It’s 75 grams of sunflower spread / butter, softened.
  8. It’s 125 grams of icing / powdered sugar.
  9. Prepare 1/2 tsp of vanilla extract.
  10. Prepare of Decoration.
  11. It’s 50 grams of icing/powdered sugar.
  12. You need 1 tbsp of or 2 of water.
  13. You need 1/2 tsp of cocoa powder.

I made these for the twins to take to their school nursery. Vickys Valentine Chocolate Shortbread Hearts, GF DF EF SF NF. Here is how you achieve that. Ingredients of Vickys Homemade Marshmallows, GF DF EF SF NF.

Vickys Valentine Chocolate Shortbread Hearts, GF DF EF SF NF instructions

  1. Beat the sunflower spread and sugar together until light and creamy then split evenly between 2 bowls, 100g in each.
  2. To one bowl, add the cocoa powder and 100g of the flour.
  3. To the other add the remaining flour.
  4. Mix each bowls ingredients into a dough and set one bowl aside.
  5. Flour a surface and roll or pat out one dough to a 1/2 cm thick.
  6. Using a 3.5cm heart shaped cutter, stamp out as many shapes as you can, re-rolling the dough as needed. You need an even number of hearts, I got 16.
  7. Clean and flour your surface again and roll out the second dough. Cut out the same number of shapes as you did the first time.
  8. Line baking sheets with parchment paper and lay the heart cut outs on them.
  9. Prick lightly all over with a fork and chill for 30 minutes in the fridge.
  10. Meanwhile, preheat the oven to gas 4 / 180C / 350°F.
  11. Bake for 12 – 14 minutes, let cool on the tray for 5 minutes then transfer to a wire rack to cool.
  12. Make the buttercream by mixing the sunflower spread and icing sugar together until light and creamy and adding in the vanilla.
  13. Spread the chocolate hearts with buttercream and put a plain shortbread heart on top of each.
  14. These are so cute!! Turn half over so there are an even amount of each colour facing up.
  15. Mix the icing sugar and water to make a glaze that isn't thin but you can drizzle easily.
  16. Use a teaspoon to drizzle the white icing over the chocolate topped sandwiches. Add the cocoa to the leftover glaze and drizzle it over the plain topped cookies.
  17. Let the icing set, then serve.
  18. You can drizzle melted chocolate if you prefer.

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