I don’t get these biscuits, they taste like shortbread but they’re not shortbread. There’s so much butter in these babes we could probably convince people we’re the awesome-est of bakers who can handle delicately shaped shortbread. They won’t know the difference, and if they do just give them another biscuit and they’ll soon shut up.
I’ve had this dough in my freezer for months, possibly since February. But it feels like so-much-longer since every time my mum has gone within 5 meters of the freezer she reminded me about it. I mean it’s not like I haven’t be super busy or anything baking other things and… learning to write my name in fancy joined up writing. I have and it’s so pretty, but I’m not showing anyone because they’ll laugh. Neat writing is important man!
I know what you’re thinking, what’s up with all this cutesy stuff? First I made 99 cupcakes and now I’ve made heart biscuits, but It was either heart shapes or bats. As badass as bats are I wasn’t allowed to use bat cutter. After I explained my plan to dip half of each biscuit with white chocolate and cover them in sprinkles, my dad had a stroke of “comedy genius”. He insisted I call them Half Hearted Chocolate Chip Biscuits. The boyfriend being a huge lover of puns agreed, so I had to dig out the heart shaped cookie cutters.
It’s quite easy to make these but you will end up covered in melted white chocolate. Terrible I know, but just lick it off and and see a therapist or something. You’ll be fine.
So here they are Half Hearted Chocolate Chip Biscuits, go nuts and make them. Or if you happen to be near my house then eat one because the person who made the original dough recipe be trippin’, it makes 30 biscuits!
- 175g butter, room temperature
- 65g, golden caster sugar
- ½ tsp vanilla extract
- 1 egg, white and yolk separated into two bowls
- 150g plain, plus extra for rolling out
- 50g dark chocolate chips
- 100g white chocolate
- multicoloured sprinkles
- Put the butter, sugar and vanilla into the mixing and beat with an electric mixer for about 2 minutes until creamy, smooth and fluffy.
- Break the egg yolk adding half to the mixing bowl and beat for another minute. You don't need the white so put it in the fridge to save it for another recipe.
- Add the flour and chocolate chips, mix in with a wooden spoon at first and then your hands to form a ball of dough. Don't handle the dough too much or the chocolate will begin to melt.
- Wrap the dough in cling film and chill for an hour until firm. Towards the end of this time preheat the oven to 180°C.
- Sprinkle a little flour on the worktop. Unwrap the dough and roll out with a rolling pin until slightly thicker than a pound coin. Dip the cutter in flour and cut out the heart shapes. Arrange about 3cm apare on lined baking trays.
- Place in a preheated over and bake for 10-15mins until the edges are light brown. Remove the biscuits from the oven and leave to cool on a wire rack.
- While they're cooling melt the white chocolate in a bowl over a pan of simmering water. Tip some sprinkles out onto a plate so that they cover the surface.
- When cooled dip the biscuits into the white chocolate so that half of the heart is covered. Let the excess drip off and dip the biscuit in the sprinkles making sure the biscuit is covered. Place on baking paper and leave to set for at least an hour.