*This recipe comes with a warning – be v. careful with the sprinkles in this recipe. Failure to do so may result in you finding them in your carpet/kitchen crevices/underwear for weeks.*
- 220g/8oz unsalted butter, softened
- 200g/7caster sugar
- 1 large egg, beaten
- 2 teaspoon vanilla extract
- 400g/14oz plain flour, plus extra for dusting
- 100g/4oz dark chocolate
- 100g/4oz white chocolate
- sprinkles/hundreds and thousands
- Whisk the butter and sugar in a large bowl with an electric whisk for 2 mins until creamy and smooth. Add the egg and whisk until combined.
- Add the vanilla and flour and mix with a wooden spoon to form a smooth dough. Roll the dough in a ball using your hands, cover with clingfilm and leave in the fridge for about 15 mins.
- Once the dough has chilled, unwrap the clingfilm, sprinkle a little flour on it and then roll it out on a flat, slightly floured surface. The biscuits should be about 2mm thick, but if like me you don’t have a ruler, just use your gut to judge the thickness. Cut out biscuits using a heart-shaped cookie cutter. You can find them in most retailers. Keep rolling the extra bits until all the dough is used up. Place the biscuits on baking sheets lined with nonstick baking paper and bake for 12-15 mins until pale golden and turning crisp around the edges. Transfer to a rack and leave to cool completely. I ended up doing a few rounds of this.
- Melt the dark and white chocolate in separate heatproof bowls each set over a small pan of simmering water. I would use quite a deep bowl for each to help with the next part.
- Dip half the biscuits halfway into the dark chocolate and sprinkle the chocolate-coated side with sprinkles/hundreds and thousands. Be careful – this can get quite messy!
- Repeat with the remaining biscuits and white chocolate. I put mine in the fridge for a little while to cool. Once they’re cool and the chocolate has set, you can offer them to your loved ones!