Heart-Shaped Shortbread Cookies

Heart-Shaped Shortbread Cookies

Make these lovely Heart-Shaped Shortbread Cookies. These shortbread cookies use Lighthouse Biscuit, Cake & Pastry flour. Perfect for morning tea, afternoon tea, or dessert. Follow the step-by-step recipe and you’ll become an expert baker in no time.


Shortbread cookies

43g (1⁄4 Cup + 1⁄2 Tbsp) Icing sugar 

150g (1 1⁄4  Cup) Lighthouse Biscuit, Cake & Pastry Flour

30g (1 1⁄2 Tbsp) Cornflour

135g (1⁄2 Cup + 1⁄2 Tbsp) Butter, softened

*Optional: Pink Icing 

50g (2 1⁄2 Tbsp) Butter, softened 

100g (2⁄3 Cup) Icing sugar

20ml (1 Tbsp) Milk 

Red colouring

Piping bags 


Dark chocolate chips

White chocolate chips 

Mini marshmallows

Sprinkles / Sugar strands 


Preparing Shortbread cookies

  1. Preheat oven to 180⁰C conventional / 160⁰C fan-forced. Line a baking tray.

  2. Using either a stand mixer or hand-mixer, beat the butter until light and fluffy.

  3. Add icing sugar, flour and cornflour into the mixing bowl. Mix until a soft uniform cookie dough is formed.

  4. On a lightly floured surface or in between two parchment baking papers, gently roll the cookie dough to about ~0.7cm (7mm) in thickness.

  5. Using a Heart-shaped cookie cutter (we used 7cm diameter heart shaped cookie cutter), cut out desired shapes. Place cut out cookies onto the prepared baking tray.

  6. Bake the cookies for about 20 minutes or until the edges turn golden brown.

  7. Transfer the cookies onto a cooling rack and leave to cool for about 30 minutes.

*Optional: Preparing Icing

  1. Place Softened butter, icing sugar and milk into a mixing bowl. Using a stand-mixer or hand mixer, mix icing until smooth and fluffy. Add desired amount of red colouring to colour the icing.

  2. Place prepared icing into a piping bag. Pipe small swirls along the edges of the underside of a cookie. Gently place another cookie on the top of the swirls and push it lightly to sandwich the icing in between the shortbread cookies.


  1. Place chocolate chips of choice into a microwave proof bowl and heat it in the microwave for about 30-50 seconds or until completely melted.

  2. Either pipe or spoon the melted chocolate onto the cookies and decorate with desired additions (i.e sprinkles or mini marshmallows).

  3. Leave decorated cookies on the cooling rack until the chocolates have set.

148 Carrington St, Fremantle, Western Australia, 6163

Call now: 1800 800 868

@2021 Lighthouse Baking​