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Heart-shaped Shortbread

By 14th February 2019Articles, Lifestyle, News

Heart-shaped Shortbread


  • 200g Icing sugar
  • 400g Unsalted butter, softened and diced
  • 600g Plain flour
  • 1 Small egg yolk
  • 1 Small egg (whole)


  1. Preheat the oven to 160°C/Fan 140°C/gas 3 and lightly grease a baking tray or line with baking paper.
  2. Mix together the sieved flour, diced butter and sugar in a bowl with your fingertips to form breadcrumbs.
  3. Add the eggs and mix with a spoon.
  4. Turn the mixture onto a lightly floured surface and knead to form a soft dough.
  5. Between two sheets of baking paper, roll out to a thickness of 1cm, then prick the dough all over with a fork and cut into heart shapes using a cutter.
  6. Chill in the fridge for 30 minutes, then bake for 20-25 minutes until pale gold in colour.
  7. Sprinkle with caster sugar and leave to cool for a few minutes to firm up, before transferring to a wire rack.

The biscuits will keep for 3-4 days in an airtight tin.

Recipe kindly supplied by Hambleton Hall.

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