Simple ingredients, perfect for Valentine’s Day and gifting.
Heart-Shaped Shortbread Cookies
Difficulty: EasyServings
18 – 24
servingsPrep time
20
minutesCooking time
12
minutesIngredients
Ingredients
(Same base as Italian Jam Tart just used differently)
2 large eggs100 g caster sugar
80 g olive oil
8 g baking powder
Finely grated zest of ½ lemon
300 g flour
Directions
- Mix the dough
In a large bowl, whisk together the eggs, sugar, sunflower oil, and lemon zest. Add the baking powder and flour gradually, mixing until you form a smooth dough. This pastry is wonderfully forgiving, you can use it straight away without any chilling time. - Roll & Cut
Preheat the oven to 180°C and line a baking tray with parchment paper.
Lightly flour your work surface and roll the chilled dough to about 5–6 mm thickness. Using a heart-shaped cookie cutter, cut out cookies and place them on the prepared baking tray, leaving a little space between each one.
Gather scraps, re-roll gently, and continue cutting until all the dough is used. - Bake
Bake for 12–15 minutes, or until the cookies are set and just lightly golden at the edges. They should remain pale on top, classic shortbread style.
Remove from the oven and allow the cookies to cool on the tray for a few minutes before transferring to a wire rack to cool completely.
- Serving & Storage
Serve plain, dusted lightly with powdered sugar if desired
Store in an airtight container at room temperature for up to 5 days. - Tips for Perfect Shortbread
Chill the dough well to keep the hearts sharp and defined
Do not overbake, pale cookies = tender texture
For extra elegance, you can dip half of each cookie in melted dark chocolate once cooled.
