- 175g unsalted butter, softened
- 200g golden caster sugar
- 2 eggs
- 2 tsp vanilla paste
- 1¾ cups plain flour
- 1 cup self-raising flour
- 2 Tbsp milk
- 200g milk chocolate, melted
- 1 cup hundreds and thousands
1 Preheat oven to 180°C. Combine the butter and sugar in the bowl of an electric mixer and beat with the paddle attachment for 5 minutes, until very light. Beat in the eggs one at a time, then fold in the vanilla, flours and milk.
2 Chill for 30 minutes, then roll out to 4mm thick. Cut into small heart shapes and Arrange on lined oven trays then bake for 12-15 minutes, until golden and crisp. Cool on a wire rack.
3 Pipe the chocolate around the edges, then dip in hundreds and thousands.