Not only buttery and melt-in-your-mouthdelicious, these shortbread hearts make aperfect surprise for your mum come thisMother’s Day. They are great for morningor afternoon tea, or wrap themup andgive to someone you love.
Ingredients
| 150 g | Plain flour (Main) |
| 100 g | Butter, cut into cubes |
| ¼ cup | Caster sugar |
| 1 tsp | Lemon zest |
| 1 tsp | Vanilla |
| 100 g | White chocolate (Main) |
| ½ cup | Pistachios (Main) |
Directions
1. Preheat an oven to 170C.
2. Into a kitchen processor place the flour, butter, sugar, zest and vanilla. Blitz until it becomes a soft dough. Roll on lightly floured baking paper until 5mm thick. Using a heart-shaped cutter, stamp out your hearts. Place on a baking tray.
3. Bake for 18 minutes until golden but not brown. Remove and allow to cool on a wire rack.
4. Melt the chocolate in a bowl over simmering water until smooth. Place the nuts into a flat bowl.
5. Dip half the shortbread into the white chocolate followed by the nuts. Place on a piece of baking paper to set. Store in an airtight container.
See more of Angela's Mother's Day treats
