Funfetti heart biscuits recipe

  • Serves 50-60 (makes 50-60 small biscuits)
  • 20 mins to prepare, 20 mins to cook plus cooling and setting
  • 85 calories / serving
  • Freezable
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Bake a batch of pretty funfetti heart biscuits to give to your Mum this Mother's Day. Crumbly, buttery shortbread dipped in chocolate and decorated with sprinkles... the perfect afternoon treat.

  1. Whisk the butter and sugar in a large bowl with an electric whisk for 2 mins until creamy and smooth. Add the egg and whisk until combined.
  2. Add the vanilla and flour and mix with a wooden spoon to form a smooth dough. Cover the bowl with clingfilm and chill for 10 mins.
  3. Preheat the oven to gas 4, 180°C, fan 160°C. On a lightly floured surface, roll out the dough to about 2mm thick. Cut out biscuits using a 6cm heart-shaped cookie cutter. Reroll the trimmings as necessary until the dough is used up. Place the biscuits on baking sheets lined with nonstick baking paper and bake for 12-15 mins until pale golden and turning crisp around the edges. Transfer to a wire rack and leave to cool completely.
  4. Melt the dark and white chocolate in separate heatproof bowls each set over a small pan of simmering water. Dip half the biscuits halfway into the dark chocolate and sprinkle the chocolate-coated side with coloured strands. Repeat with the remaining biscuits and white chocolate. Place on a wire rack to cool and set. The decorated biscuits will keep for a week in an airtight container.

Freezing and defrosting guidelines (undecorated biscuits only)

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Mother's Day edible gift ideas

  • Ingredients

  • 220g unsalted butter, softened
  • 200g caster sugar
  • 1 large egg, beaten
  • 2 tsp vanilla extract
  • 400g plain flour, plus extra for dusting
  • 100g dark chocolate
  • 100g white chocolate
  • coloured strands, to decorate
  • Energy 355kj 85kcal 4%
  • Fat 4g 6%
  • Saturates 2g 12%
  • Sugars 6g 6%
  • Salt 0g 0%

of the reference intake
Carbohydrate 11.5g Protein 1g Fibre 0.4g

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