Chocolate-Covered Heart Biscuits

Chocolate Covered Heart Sugar Biscuits- Valentine's sugar biscuits that hold their shape, dipped in chocolate. Perfect for Valentine's gifts.


Several chocolate covered heart biscuits on a cookie sheet

If you're looking for a last-minute Valentine's gift or something nice to make with your children for the day, try these chocolate-covered heart biscuits. they are easy and they look effective when you're done.

I used my Christmas biscuit recipe (find it Christmas Sugar Cookie Recipe), as it's important for the biscuits to hold their shape. I got the biscuit cutters from M&S and away I went!

Close up of a Chocolate Covered Heart Biscuit



Ingredients
(makes 30)

110g butter
200g caster sugar
1 egg
350g plain flour
2 tsp vanilla essence
1/2 tsp salt
100g dark chocolate

Method


1. Cream the butter and sugar until it is just combined. use a low setting and don't leave the mixture whizzing in a food processor for a while or it will get too light and fluffy and the biscuits will rise and spread.
2. Add the egg and the vanilla and mix them in slowly.
3. Sift the flour in with the salt (it will look like a lot compared to the other ingredients, but it needs to make a firm dough.)
4. Mix the flour in until it is all sticking together and could be shaped as a dough. I found it easier to do this with a wooden spoon, than a mixer. If you use a mixer, watch out for flying flour and make sure you don't over mix it.
5. Turn the dough out onto a floured, movable surface like a tray or a large chopping board covered in foil or greaseproof paper, and roll it out with a floured rolling pin to a thickness of about 2 cm. Try to make it as even as possible.
6. Put it in the fridge for at least an hour.
7. After an hour remove the dough, heat the oven to 180 (170 fan or gas mark 4).
8. Use biscuit cutters to cut shapes and put them on a greased cookie sheet. (Dip the cutter in flour if it sticking when you pull it out.)  Cut the shapes with as little waste as possible because the more the dough is rolled out, the more often it is likely to spread.
9. Use a pastry brush to dust any flour off the shapes.  Transfer them to the fridge for a further 10 minutes. Remember to do this every time, if you are cooking in batches.
10. Cook in the oven for 8-10 mins. They will be done when the edges start to turn golden brown.
11. Remove and leave for a minute to set a little.
12. Take them off the cookie sheet. I find lifting them gently with my fingers causes fewer broken biscuits than using a spatula. Place on a cooling rack.
13. While the biscuits are cooling, break up the chocolate and put the pieces in a ramekin or a small glass bowl. Place the container into a small empty saucepan and put it on a very low heat. Leave it for several minutes to melt, stirring occasionally.
14. When the biscuits are completely cooled and the chocolate melted, use a teaspoon to spoon chocolate across half the surface and lay on a sheet on greaseproof paper to set.
15. Give to your love!


Raw heart shaped biscuits on a cookie sheet

a glass dish full of melted chocolate

Chocolate Covered Heart Biscuits on a cookie sheet

Close up of 2 Chocolate Covered Heart Biscuits

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