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Wholemeal Shortbread Heart Biscuits with Chocolate

Makes 15 heart shaped biscuits

Our wholesome fine milled wholemeal flour bakes a delicious, whole grain, wholemeal shortbread biscuit. Half coat this wholemeal shortbread with good quality plain, milk or white chocolate to make an irresistible treat or delightful gift.

Free from Egg, Soya, Nuts
Vegetarian, Wholemeal


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Wholemeal Shortbread

  1. Pre-heat the oven.
  2. Rub some butter around the inside of a large baking tray or insert a baking liner.
  3. Put the butter and sugar into a bowl and beat them together until light and fluffy.
  4. Mix in the flour.
  5. Using your hands gather the mix together to form a smooth ball of dough.
  6. Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.
  7. Roll out the dough to a 3mm ⅛” thickness.
  8. Press the heart cutter into the dough and lift the hearts to the prepared baking tray.
  9. Gather together the off-cuts, press them together to make another ball of dough and roll it out for further biscuits.
  10. Bake for 12-15 minutes.
  11. Leave the biscuits in the tin to cool for a few minutes before transferring to a wire rack.

Chocolate Coating

  1. Gently melt the chocolate.
  2. Dip one side or one edge of each cold biscuit into the chocolate and return it to the wire rack to dry.
  3. OR put a baking tray under the wire rack and pour the melted chocolate onto cold biscuits.
  4. Leave until the chocolate has set.


Large baking tray, heart shaped biscuit cutter and mixing bowl


190°C, Fan 170°C, 375°F, Gas 5

Cooking time

12-15 minutes

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