Vanilla Heart Shaped Shortbreads
Super easy vanilla shortbread recipe shaped into hearts and topped with a simple coloured vanilla buttercream and sprinkles.
Equipment
- 1 Large mixing bowl
- 1 electric mixer or stand mixer with paddle attachment
- 1 Rolling Pin
- 1 heart shaped cutter
- 1-2 Flat baking trays
- 1 small palette knife or butter knife
Ingredients
Shortbread Dough
- 120 grams softened butter
- 120 grams caster sugar
- 1 tbsp vanilla paste or extract
- 180 grams plain flour
Vanilla Buttercream
- 100 grams softened butter
- 200 grams icing sugar
- 1 tsp vanilla
- 1 tbsp milk
- red and purple food colouring optional
- sprinkles optional
Instructions
Shortbread Dough
- Preheat oven to 170°c (340°f) or 160°c (320°f) if fan assisted.
- In a mixing bowl, add the soft butter and sugar. Beat for 4-5 minutes until pale and smooth.
- Add in the vanilla and mix unil combined.
- Add the flour and mix until combined.
- Make the dough into a ball and wrap in cling film. Chill for 20 minutes.
- Lightly flour a clean work surface and roll out the chilled dough to about the same thickness as a coin.
- Using the heart cutter, cut out the dough carefully. Place onto flat lined baking trays.
- Gently knead together the leftover dough and repeat rolling it out and cutting it until all the dough has been used up.
- Bake the shortbread biscuits for 8-10 minutes or until they just start to go golden brown around the edges.
- Remove from the oven and allow to cool completely before decorating.
Vanilla Buttercream
- In a miing bowl, add the soft butter and beat for 3-4 minutes until pale and smooth.
- Add in the icing sugar, vanilla and milk and continue beating for 4-5 minutes until nearly white and fluffy.
- Divide into 3 smaller bowls and add drops of food colouring for your deisred colour. I used one or two drops of red to make a pastel pink, and then 3-4 drops to make a more vibrant pink. I added a couple drops purple to the other bowl to make purple but you can experiment with any colours you would like!
- Once the bicuits have completely cooled, carefully spread some buttercream on each one, about half a teasepoon depending on the size of your bisuits.
- Sprinkle over some sprinkles while the buttercream is still wet and serve immediately.
- Leftover biscuits can be kept in an airtight container at room temperature for 5-7 days.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.