Funfetti heart biscuits recipe

Funfetti heart biscuits

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.

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 50-60 people

Preparation

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

Ingredients

220g unsalted butter, softened
200g caster sugar
1 large egg, beaten
2 tsp vanilla extract
400g plain flour, plus extra for dusting
100g dark chocolate
100g white chocolate
coloured strands, to decorate

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Ingredients

220g unsalted butter, softened
200g caster sugar
1 large egg, beaten
2 tsp vanilla extract
400g plain flour, plus extra for dusting
100g dark chocolate
100g white chocolate
coloured strands, to decorate

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Preparation

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