A Cornish girl's food adventures


chocolate and vanilla heart cookies

These crisp little biscuits are spot on for Valentines day. They’re the perfect combination of buttery biscuit, sweet vanilla and bitter dark chocolate.
I’m always surprised at how big Valentines day is over here. Valentines cards come in multi-packs, presumably for those who like to keep their options open. Bearing this in mind, a recipe that’s fit for sharing seems to be in order here. So why not make a batch and share the love.

chocolate and vanilla heart cookies
I may, or may not, have turned some of these into ice-cream sandwiches. (Okay, I did. And I don’t regret a single morsel of it!)
FYI: Mr Colonial Cravings tells me that he received some very funny looks when he offered these around the office a couple of weeks ago…apparently heart shaped treats are not what one expects to be given by a 6’2″ bloke with a massive beard.

Makes 30
60g dark chocolate
170g butter
150g sugar
1 egg
285g plain flour
40g cornflour
1 tbsp milk
1 tsp vanilla paste

chocolate and vanilla heart cookies

Melt the chocolate (in the microwave or in a double boiler) and then set it aside to cool whilst you make the dough.
Soften the butter and then cream it together with the sugar in a decent sized mixing bowl. You want it to be quite light and fluffy. Beat the egg into this, making sure that it is well blended.
Add the flour and cornflour and beat the mixture again. Add the milk and mix it all together (I find it easiest to use my hands) until it comes together to form a soft dough.
Divide this in two (you can weigh it if you want to be really precise, obviously I just eyeball it!) Mix the vanilla into one half and the melted chocolate into the other. Make sure that each dough is well blended or it’ll look marbled.
Flatten each lump of dough a little, wrap it in cling film and stick it in the freezer to chill for 30 mins so that it is easier to work with.

chocolate and vanilla heart cookies
Pre-heat the oven to 180°c and lightly grease a large baking sheet (or two).
Roll out both balls of dough until they are about 5mm thick. I do this on the cling film that they were wrapped in to avoid incorporating any extra flour into the biscuits, which can make them tough.
Cut out the larger of your heart shapes and place them on the baking tray, spaced a little apart. Once they’re on the tray you can cut the smaller hearts out of the centres. Then it’s simply a case of swapping the middles of the biscuits to create a two-tone effect.
Sprinkle them with a little sugar and bake them for 12 minutes. If you have to bake them in two batches then be sure to keep the raw dough in the fridge whilst the first batch is in the oven.
Pop them on a wire rack to cool and keep the in an air-tight tin (even I would struggle to eat 30 in one day!)

chocolate and vanilla heart cookies

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