Mum will love these milk chocolate filled hearts! So too will the whole family!
Milk Chocolate Shortbread Hearts
Ingredients
250g butter, softened
1/2 teaspoon vanilla bean extract
1/3 cup caster sugar
2 1/4 cups flour
1/4 cup rice flour
250g CADBURY Milk Chocolate Melts
Method
CREAM the butter, vanilla and sugar until light and fluffy, then stir in sifted flours to make a soft dough. Roll between 2 pieces of baking paper to 3mm thickness then chill for 15 minutes or until firm
CUT heart shapes with a 7-8cm cutter, and a smaller 2cm cutter for the centre. Reroll the dough gently to make more biscuits
PLACE on greased trays and bake in a moderately slow oven 150°C for 25 minutes or until pale golden. Cool on a wire rack for 5 minutes before lifting off onto rack to cool completely
STORE in an airtight container until required
PLACE the biscuits on baking paper lined trays. Melt 2/3 of the chocolate very gently in a glass bowl over simmering water. Remove from the heat then stir in the remaining chocolate until smooth and melted. Spoon the melted chocolate into a piping bag then pipe into the centre of each biscuit. Allow the chocolate to set at room temperature then store in an airtight container until required
