What you need
250g butter, softened
½ teaspoon vanilla bean extract
1/3 cup caster sugar
2¼ cups flour
¼ cup rice flour
225g CADBURY Baking Milk Chocolate Melts
1. CREAM the butter, vanilla and sugar until light and fluffy, then stir in sifted flours to make a soft dough. Roll between 2 pieces of baking paper to 3mm thickness then chill for 15 minutes or until firm.
2. CUT heart shapes with a 7- 8cm cutter, and a smaller 2cm cutter for the centre. Reroll the dough gently to make more biscuits. Place on greased trays and bake in a moderately slow oven 150°C for 25 minutes or until pale golden. Cool on a wire rack for 5 minutes before lifting off onto rack to cool completely. Store in an airtight container until required.
3. PLACE the biscuits on baking paper lined trays. Melt 2/3 of the chocolate very gently in a glass bowl over simmering water. Remove from the heat then stir in the remaining chocolate until smooth and melted. Spoon the melted chocolate into a piping bag then pipe into the centre of each biscuit. Allow the chocolate to set at room temperature then store in an airtight container until required.
Mum will love these milk chocolate filled hearts! So too will the whole family!