3. Chocolate Heart Cookies
Do you often buy your partner chocolates for Valentines Day? How about surprising them with a big delicious chocolate heart cookie this year. You can even tie a bow around it for extra brownie points.
• 1 ¼ cups all-purpose flour
• 2 teaspoons cornstarch (cornflour)
• ½ cup almond meal
• ¼ cup cocoa
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup (170g) unsalted butter, softened to room temperature
• ¾ cup Natvia natural sweetener
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• 1 and ¼ cup (225g) sugar-free semi-sweet chocolate chips
• ¾ cup frozen raspberries
• ¾ cup Natvia
• 25g butter
• Use hot water as required
• Heart shaped baking tray, or heart shaped oven safe cookie cutter.
1. Preheat oven to 180C. Lightly grease tray.
2. Whisk the flour, cornstarch, baking soda and salt together in a medium bowl. Set aside.
3. Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and Natvia together on medium speed until smooth, about 2 minutes. Add the egg and combine, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla extract, then mix on high until combined.
4. Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be thick and soft.
5. Transfer the dough to the tray and flatten out with your fingers or rubber spatula until edges reach the sides.
6. Bake for 20-25 minutes or until puffed and lightly browned on top. Allow cookie to cool on the pan set on a wire rack before cutting up and serving.
1. Mix raspberries and Natvia in saucepan and bring to the boil.
2. Use stick blender to blend ingredients.
3. Stir in butter. Add hot water if needed for the desired consistency.
4. Spread mixture over cooked cookie.