Valentine Shortbreads

Makes 16

2 heart shaped cutters, one 7cm in length and one 3.5cm in length

Plain shortbread dough:

85g butter, softened

25g caster sugar

85g plain flour

25g cornflour

Chocolate shortbread dough:

85g butter, softened

25g caster sugar

85g plain flour

25g cocoa powder

To serve:

Melted dark chocolate

1. Start by making your plain shortbread dough. Cream the butter and sugar together, then stir in the flour and cornflour until it forms a soft dough. Repeat this method to make the chocolate shortbread dough, including the cocoa powder.  

2. Roll out each of the doughs to a rectangle, around 16 x 20cm.

3. Cut out large hearts from each piece of rolled dough, then cut out smaller hearts from the centre of these. Replace a different coloured small heart in the centre of the larger heart. Roll out the trimmings and repeat the process.

4. Place the shortbread hearts on a piece of Bake-O-Glide placed on the AGA Cold Plain Shelf and cook in the baking oven on the lowest set of runners for 15-20 minutes, turning the shelf if necessary for perfect even browning, until golden.

5. Cool the shortbreads on a cake cooling rack. Place on a serving platter and serve with the melted chocolate as a dip.

Dawn’s tip: Melt the chocolate in a dish or basin at the back of the AGA – use a cork mat or piece of kitchen paper to protect the enamel.  Alternatively, if your AGA has an induction hob melt the chocolate in a pan on a low heat. Serve in a small bowl alongside your shortbread biscuits or drizzle over the top.