update, how preparing recipe Vickys Valentine Chocolate Shortbread Hearts GF DF EF SF NF with 13 ingredients and 18 stages of easy cooking, which is easy simple.
Without fail making ultimate Vickys Valentine Chocolate Shortbread Hearts, GF DF EF SF NF easy, yummy, practical.
Good Afternoon my mother, now you can cook recipe Vickys Valentine Chocolate Shortbread Hearts, GF DF EF SF NF with 13 ingredients and 18 steps. Next this is how to prepare, please carefully carefully.
In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 13 ingredients and 18 stages of easy cooking Vickys Valentine Chocolate Shortbread Hearts, GF DF EF SF NF.
Ingredients all Vickys Valentine Chocolate Shortbread Hearts, GF DF EF SF NF
Needed : Dough.
Needed : sunflower spread / butter, softened.
Prepare : caster sugar.
Prepare : cocoa powder.
Prepare : gluten-free/plain flour.
Needed : Buttercream.
Prepare : sunflower spread / butter, softened.
Needed : icing / powdered sugar.
Needed : vanilla extract.
Prepare : Decoration.
Prepare : icing/powdered sugar.
Needed : or 2 of water.
Prepare : cocoa powder.
If all basic ingredients Vickys Valentine Chocolate Shortbread Hearts, GF DF EF SF NF it’s ready, We’re going into the cooking stage. Below is how to cooking with without fail.
Process Cooking Vickys Valentine Chocolate Shortbread Hearts, GF DF EF SF NF
Beat the sunflower spread and sugar together until light and creamy then split evenly between 2 bowls, 100g in each.
To one bowl, add the cocoa powder and 100g of the flour.
To the other add the remaining flour.
Mix each bowls ingredients into a dough and set one bowl aside.
Flour a surface and roll or pat out one dough to a 1/2 cm thick.
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.
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.
Line baking sheets with parchment paper and lay the heart cut outs on them.
Prick lightly all over with a fork and chill for 30 minutes in the fridge.
Meanwhile, preheat the oven to gas 4 / 180C / 350°F.
Bake for 12 - 14 minutes, let cool on the tray for 5 minutes then transfer to a wire rack to cool.
Make the buttercream by mixing the sunflower spread and icing sugar together until light and creamy and adding in the vanilla.
Spread the chocolate hearts with buttercream and put a plain shortbread heart on top of each.
These are so cute!! Turn half over so there are an even amount of each colour facing up.
Mix the icing sugar and water to make a glaze that isn't thin but you can drizzle easily.
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.
Let the icing set, then serve.
You can drizzle melted chocolate if you prefer.
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