Chocolate Shortbread Hearts
ready in 1 hr 40 min.
Mix the flour with the brown sugar and a pinch of salt. Using a large knife, chop the butter into the mixture, then quickly knead together to form a smooth dough. Wrap in cling film and chill in the refrigerator for 60 minutes.
Heat the oven to 190°C (170°C in a fan oven), 375°F, gas 5 and line a baking tray with grease-proof paper.
Roll out the dough on a floured work surface to a thickness of around 0.4 cm, and cut out hearts using a heart-shaped cutter. Place the hearts on the baking tray and bake for 15-20 minutes until golden yellow. Once baked, transfer to a cooling rack immediately.
Melt each type of chocolate in a separate bain-marie, adding 1 tsp butter to each. Dip one third of the hearts in each type of chocolate, half-coating each biscuit. Allow the excess chocolate to drip off, then leave to set at room temperature.
Package the biscuits in tins with a good seal.