Brown shortbread hearts

    28 min

    I wanted a bit healthier light buttery shortbread biscuit so am experimenting with different flours and brown sugars.


    Nottinghamshire, England, UK
    6 people made this

    Makes: 1 dozen

    • 110g (4 oz) butter, softened
    • 55g (2 oz) light brown muscovado sugar
    • 85g (3 oz) plain flour
    • 85g (3 oz) plain spelt flour

    Prep:20min  ›  Cook:8min  ›  Ready in:28min 

    1. Set oven to 180 C / Gas 4. Lightly grease a baking sheet.
    2. Cream together the butter and sugar.
    3. Add the flours and mix well.
    4. Gently roll out on a floured board to about 1/2 inch thickness.
    5. Using cutters cut out and place on the baking sheet.
    6. Bake until golden. Keep watching them as they soon burn.
    7. Allow to set slightly on the sheet, and then transfer to a cooling rack.


    I found they freeze well, just take a few out when you need them, if they last that long!

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    Reviews & ratings
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    Reviews in English (2)


    Lovely recipe. My son loves eating them. Would make again and recommend to friends.  -  29 Apr 2017


    These are absolutely delicious. Have tried them and will definitely make them again. Lovely!!  -  28 Apr 2017