Chocolate Shortbread Hearts

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   1) Normal shortbread: mix the butter and sugar and sift through the flours gradually

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   2) Chocolate shortbread: mix the butter and sugar and sift in the flour gradually. Mix in the cocoa.

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   3) Knead each mixture separately until it sticks together.

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   4) Flatten down and wrap each mixture in some clingfilm. Leave in the fridge for half an hour.

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   5) Preheat the oven to 170 degrees Celsius and line a baking tray with non-stick baking paper.

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   6) Sprinkle some flour onto the work surface and roll out the shortbread dough until it's 1cm thick.

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   7) Cut out some large heart shapes, followed by smaller heart shapes inside each.

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   8) Repeat with the chocolate shortbread dough.

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   9) Place the large hearts onto the baking tray, adding alternate coloured smaller hearts inside, so they look like the ones in my picture :-)

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    10) Bake for about half an hour - the normal shortbread will be pale golden. The cookies should not be too firm, but not squishy either!

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    11) Remove and sprinkle with caster sugar.

* Per serving · 4 servings · Values may vary.

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