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A plate of heart-shaped shortbread cookies, half-dipped in white chocolate and decorated with chopped pistachios and dried strawberry crumbles, served on an elegant silver tray with a doily.

Shortbread Cookies

These buttery shortbread cookies are simple to make, irresistibly crisp, and perfect for tea time or holiday treats!
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Course Dessert

Ingredients
  

  • 284 g/ 10 oz salted butter, at room temperature
  • 1 cup 120g / 4.2 oz icing sugar
  • 2 teaspoons 8g / 0.3 oz homemade vanilla sugar or 1 packet Dr Oetker Vanilla Sugar
  • 3 cups 360g / 12.7 oz cake flour
  • Callebaut W2 White Chocolate, Pistachios and Freeze Dried Strawberries for decorating

Instructions
 

  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and homemade vanilla sugar or Dr Oetker Vanilla Sugar until creamed.
    Shortbread - In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and vanilla sugar until creamed.
  • Add the icing sugar, mixing until incorporated.
    Shortbread - Add the icing sugar, mixing until incorporated.
  • Scrape down the sides of the bowl, then add the flour while mixing on low speed. Scrape the bowl again and continue mixing until the dough is combined.
    Shortbread - Scrape down the sides of the bowl, then add the flour while mixing on low speed. Scrape the bowl again and continue mixing until the dough is combined.
  • Divide the dough in half and shape each portion into a rectangular prism. Ensure the rectangles are large enough so that when sliced, they will accommodate your heart-shaped cookie cutter. Wrap in plastic wrap and refrigerate until firm, for at least one hour.
    Shortbread - Wrap in plastic wrap and refrigerate until firm, for at least one hour.
  • Preheat the oven to 350°F (177°C).
  • Using a sharp knife, cut the chilled dough into ¾ cm thick slices. Dip the heart-shaped cookie cutter in flour, then cut out heart shapes from each slice.
    Shortbread - Using a sharp knife, cut the chilled dough into ¾ cm thick slices. Dip the heart-shaped cookie cutter in flour, then cut out heart shapes from each slice.
  • Reshape the excess dough into a prism, wrap it, and refrigerate again. Work in two batches—while one batch of dough is being used for cutting, the other remains in the fridge to stay firm.
  • Arrange the hearts on a baking sheet lined with a silicone mat or parchment paper, ensuring at least one inch of space between them.
  • Bake for 15–20 minutes, rotating the baking sheet halfway through for even baking. Perfectly baked shortbread is golden around the edges and dry underneath.
  • Transfer the cookies to a wire rack to cool completely.
    Shortbread - Transfer the cookies to a wire rack to cool completely.
  • Gently melt Callebaut White Chocolate by placing it in a microwave-safe mug. Heat in 30-second intervals, stirring well after each, until fully melted and smooth.
  • Carefully dip one half of each shortbread cookie into the melted white chocolate, ensuring an even coating. Allow any excess chocolate to gently drip off.
  • Immediately sprinkle the chocolate-coated half of the shortbread with a generous amount of finely chopped pistachios and crumbled freeze-dried strawberries. The contrast of textures and flavours will enhance the overall experience.
  • Allow the decorated shortbread to set at room temperature.
    Shortbread - Allow the decorated shortbread to set at room temperature.
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