Rose and White Chocolate Shortbread Valentines Cookies
Impress your valentines with these delicious & beautiful rose and white chocolate shortbread cookies! They're crumbly, moist and so moreish!
Ingredients
Shortbread
- 125 g unsalted butter room temperature
- 55 g caster sugar plus more for sprinkling
- 180 g plain flour
- 100 g white chocolate
- 1 tbsp rose petals
Decoration
- 50 g white chocolate
- rose petals for sprinkling
Instructions
- For the shortbread: Preheat oven to 190C/170C Fan/Gas Mark 5 and line a large baking tray with baking paper. In a large bowl, using a spatula or wooden spoon, cream the butter and sugar together until a smooth paste. Then mix in the flour until a soft dough forms. Roughly chop the chocolate and add into the dough, along with the rose petals (stalks and leaves discarded if using rose buds.)
- Lightly flour your work surface and roll the dough out until roughly 1cm thick. Using a heart cookie cutter, cut out 9 heart cookies and place onto the prepared baking tray leaving space around each. Sprinkle each cookie generously with caster sugar, then place into the fridge to chill for 20 minutes.
- Bake in the oven for 15-20 minutes or until lightly golden brown. Place the baking tray onto a wire rack and leave the cookies to cool completely.
- To decorate: Melt the remaining white chocolate either in a microwave in 30-second increments, or using a bain-marie. Then place into a piping bag fitted with a small tip (or cut off the end to make a small hole). Drizzle the chocolate over one half of each cookie, and sprinkle some more rose petals on top. Leave to set.
Notes
Cookies will keep in an air-tight container for up to one week.