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Shortbread Cranberry Hearts

Shortbread Cranberry Hearts

Valentine's Day recipe for heart-shaped shorbread cranberry biscuits, easy and quick to make

04 February, 2013
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Type of dish

Dietary Consideration

serves for


total time

1 HR 0 MIN


250 g
150 g
All purpose flour
250 g
Rice vinegar
125 g, flour
100 g, dried
All purpose flour


Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.

Mix together the butter and the sugar until creamy. Sieve in the flour and the rice flour and knead into a smooth dough. Finally knead in the cranberries, then wrapped the dough in clingfilm and chill for approx. 30 minutes.

On a floured work surface, roll the dough out approx. 4 mm thick and cut out heart shapes. Sprinkle with some sugar and place on a baking tray lined with grease-proof paper.

Bake for 10-15 minutes until slightly golden. Remove from the oven and the tray and leave to cool.

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