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cup ofcoffee with valentines shortbread heart at the side

Valentine Chocolate Shortbread Cookies

Karon Grieve
These deliciously buttery cookies are spiced like Persian love cake with luxurious white chocolate too
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course baking
Cuisine Middle Eastern
Servings 12 cookies
Calories 218 kcal

Ingredients
 

  • 125 g unsalted butter
  • 50 g caster sugar
  • 180 g plain flour
  • 1 tsp ground cardamom
  • 1 tsp lemon zest
  • 1 tsp orange zest

Topping

  • 150 g white chocolate
  • 1 tbsp dried rose petals
  • 1 tbsp pistachios
Metric - US Customary

Instructions
 

  • Preheat oven to 180C and line a cookie sheet with baking parchment
  • Beat butter and sugar till combined but don't overbeat it or your cookie dough will be tough
  • Add the flour, cardamom plus orange and lemon zest and mix well.
    Wrap the dough in cling film and chill for half an hour in fridge or 5-10 mins in freezer
  • Roll out on the baking parchment and use the cling film on top of the dough, roll to 2-3mm thick and cut out 12 heart shapes
  • Bake for 15-20 minutes till just golden then allow to cool on a wire rack completely

The topping

  • Melt the white chocolate in a Bain Marie/bowl over bubbling water or in a microwave
  • Swirl the chocolate over the cookies and then sprinkle one side with the dried rose petals and pistachios
  • Set aside to let the chocolate firm up

Video

Notes

These Valentines cookies will keep for about 4 days in an airtight tin or you can freeze them (before frosting) for up to 3 months.
 
Make sure to use edible rose petals for this recipe, you can buy them in cake decorating shops.

Nutrition

Calories: 218kcalCarbohydrates: 23gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 25mgSodium: 13mgPotassium: 63mgFiber: 1gSugar: 12gVitamin A: 271IUVitamin C: 1mgCalcium: 31mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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