Heat the oven to 190°C/375°F/Gas 5.
Cream together the butter and sugar until smooth. Gradually stir in the flour and the Vanilla Extract to form a smooth paste.
Gently press the mixture into a square tin and bake in the oven for 15-20 minutes until pale-golden brown. Remove from the oven and leave the cool on a cooling rack.
To decorate, melt the Fine Cooks' Milk Chocolate by breaking into pieces in a heatproof bowl. Place the bowl over a saucepan of gently simmering water. Allow to melt then remove from the water.
Using a spoon, drizzle the melted chocolate in lines on the shortbread and place the Chocolate Hearts on top. Place in the fridge to cool and cut into rectangles to serve.
|Per serving||Per 100g/ ml|
|Fat||9.4 g||31 g|
|Carhohydrate||16 g||51 g|
|Protein||1.7 g||5.7 g|
For the recipe Shortbread Bites