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.
- 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.
- 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.
- 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.
- 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