Vanilla Shortbread Hearts
These vanilla shortbread hearts are made with vanilla sugar so they have an intensive flavour. They make lovely presents for special occasions such as Valentines’ day, Mother’s day, wedding anniversary and so on. They look gorgeous on the Christmas tree too – and they smell divine!! My version is vegan, as shortbread has no eggs anyway and I make them with dairy-free spread – but you can use proper butter if dairy is not an issue for you. This time I tried light-brown flour too which worked well. They keep well for about a week in a tin or jar.
Ingredients
Method
- Preheat the oven to 180°C.
- Put the flour and butter in a bowl and rub together with your fingers until you get crumbs. Add the sugar and combine until you get a firm dough.
- Roll out the dough on a lightly floured work surface to 5 mm thickness, then cut out heart shapes using cookie (or play-doh) cutters.
- Bake for 8-10 minutes until light brown.
- Transfer the cookies to a wire rack and let them cool completely. Dust them with icing sugar if you like.