Chocolate Heart Cookies

Insanely easy to prepare using very few ingredients, these cookies are definitely going to win the heart of your loved ones. A must-try recipe for Valentine’s Day!

Time: 30 minutes

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Serves: Makes 20-25 cookies

Chocolate Heart Cookies
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Ingredients

  1. 11/2 cups self-raising flour
  2. 100g soft butter
  3. 3/4 cup granulated sugar
  4. 1 egg (whisked)
  5. 1 teaspoon vanilla essence
  6. 50g milk chocolate, roughly chopped
  7. 50g dark chocolate (70% cocoa), roughly chopped

Method

  1. Mix butter & sugar in a large bowl using a spoon or electric whisk.
  2. Add the whisked egg to the butter-sugar mixture. Mix well.
  3. Sieve the flour add it to the mixture. Mix well. Apply little oil to your hands and knead this mixture into a dough.
  4. Keep the dough in a bowl and cover it. Keep it in the freezer for 10 minutes to chill it. This will make the dough less sticky and easy to handle.
  5. Divide the dough into 3 equal portions and roll each portion into a ball.
  6. Take a dough ball and roll out into a 3mm thick disc on a lightly floured surface. Cut out heart-shaped cookies using a cookie cutter. Use a smaller cookie cutter to cut a small heart from the centre of half of the cookies. Place on ungreased baking sheets. Repeat the same process for the other 2 dough balls.
  7. Bake at 180°C for 10-12 minutes or until edges are golden brown. Let them cool on the baking sheet for 5 minutes and then remove to wire racks to let them cool completely.
  8. Combine the milk & dark chocolate in a microwavable bowl. Heat in the microwave for 30 seconds. Mix well till the entire chocolate has melted and looks smooth.
  9. Spread 1/2 teaspoon of melted chocolate on the cookies without windows; immediately place the cut-out cookies over them. Keep them aside for about 20 minutes or till the chocolate sets.
  10. Store them in air-tight jars.

Recipe Tips:

  • If you haven’t got self-raising flour, just add 1+1/4 teaspoon baking powder & 1/4 teaspoon salt to plain flour, mix well and pass it through a sieve 2-3 times. Use it as a substitute for self-raising flour.
  • Leave some about 1 inch space between the cookies when you place them in a baking dish as they expand on baking.
  • Do not use melted butter in place of soft butter as that will change the texture of your cookies.

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