Shortbread Hearts with Candied Ginger and Chocolate

Baking and Desserts | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Shortbread hearts with candied ginger and chocolate

Ingredients

Wheat Flour - 3 cups
Sugar - 1 cup
Corn Starch - 7½ tablespoons
Salt - 0.3 teaspoons
Butter - 12.7 oz
Vanilla extract - 2¼ teaspoons
Mini Chocolate Chips - 7.1 oz
Pecan - 6 oz
Candied fruits - 4.8 oz

Step by Step guide

Step 1

Preheat the oven to 356°F.

Step 2

In a food processor, combine the flour, cornstarch, sugar, and salt. Add the diced butter and vanilla, and mix until the mixture resembles crumbs. Add the nuts and chop finely. Then add the chocolate chips and chopped candied ginger. Mix well.

Step 3

Transfer the mixture to a bowl and form it into a single piece. Divide it into 3 parts. Place 1 piece between 2 sheets of parchment paper and roll it out to a thickness of 6 mm. Use a cookie cutter to cut out small hearts and transfer them to a clean baking sheet. Repeat the same with the remaining dough.

Step 4

Sprinkle sugar on top and bake for about 20 minutes, until the cookies start to brown slightly. Cool on the baking sheet for 5 minutes and transfer to a plate. Allow to cool.