This Valentine’s day – share some (gluten free) chocolate-dipped heart cookies. Buttery, crumbly heart-shaped cookie sandwiches, filled with a pretty (and tasty) raspberry frosting and dipped into dark chocolate – what’s not to love?! Easy to make and yet so ridiculously adorable – these heart cookies are the perfect Valentine’s dessert.
NOTE: The prep time doesn't include the refrigeration time.
In a bowl, cream together butter, sugar and vanilla paste.
Add the egg and mix well.
Sift together the dry ingredients and add them to the wet mixture. Using a wooden spoon or spatula, mix all ingredients together until you get an even, smooth cookie dough that comes together in a ball.
Wrap in cling film and refrigerate for at least 1/2 hour.
Pre-heat the oven to 355 ºF (180 ºC) and line a baking sheet with baking/greaseproof paper.
Roll out the chilled cookie dough until it's about 3 mm thick. Using a heart-shaped cookie cutter, cut out cookie dough hearts and place them on the lined baking sheet. Leave about 1/2 - 1 inch in between the cookies.
Bake the cookies in the pre-heated oven at 355 ºF (180 ºC) for about 12 minutes or until golden brown.
Allow to cool.
First, make the raspberry reduction:
In a small saucepan, cook the raspberries with 1 tbsp water on medium-high heat until they have released their juice and part of the liquid has evaporated.
Pass the raspberry mixture through a sieve to remove the seeds and skin.
Return the raspberry juice to the saucepan and cook further until it has decreased in volume to about 1 tbsp.
Allow to cool.
Using either a stand mixer with the whisk attachment or a hand mixer with the double beater attachments, whisk the double cream and powdered sugar until stiff peaks form.
Fold in the cooled raspberry reduction. Mix until you get a pretty pink frosting of an even colour.
Frost a heart cookie with an even layer of the raspberry frosting.
Place another heart cookie on top of the frosting, making a cookie sandwich.
Place the formed cookie sandwiched into the fridge for about 1/2 hour for the frosting to firm up – this will make handling the cookie sandwiches during chocolate-dipping much easier.
Dip the chilled cookie sandwiches into the melted dark chocolate and decorate with sprinkles.
The Valentine's heart cookies keep well in a closed container in a cool dry place for 3 - 4 days, and in the fridge for about 1 week.
Recipe by The Loopy Whisk (www.theloopywhisk.com).