Medium Cake Plate, £42.00
Yellow Fine China Tea Collection, from £35.00
Makes about 40 hearts
For the Shortbread:
225g plain flour
75g corn flour
200g butter, straight from the fridge, cut into cubes
100g caster sugar
½ tsp vanilla extract
A pinch of salt
Extra sugar and flour for dusting
For the Chocolate:
200g dark chocolate (70% at least)
Preheat oven to 180°C/160° Fan/Gas Mark 4.
Sift the flours together and put into a food processor with the butter, sugar, vanilla and salt.
Blitz until it is well mixed and looks like breadcrumbs or begins to clump.
Turn out onto the work surface and work into a ball.
Divide into four and dust the work surface with a little flour.
Roll out each piece of dough to a thickness of a pound coin or a little thinner.
Cut the biscuits with a heart-shaped cookie cutter if you have one, or your favourite shape and place the biscuits on a baking sheet.
Bake on the middle rung of the oven for ten minutes.
Leave in the tin to cool.
Meanwhile, melt the dark chocolate over a pan of boiling water.
Once melted dip the cooled biscuits into the chocolate and leave on a cooling rack to set.