Chef Steven Hodge of Temper Chocolate and Pastry shares his recipe for sweet Valentine’s cookies

INGREDIENTS 

  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2/3 cup unsalted butter 
  • 1/2 cup icing sugar 
  • 1 cup raspberry jam
  • 1 cup dark couverture chocolate, tempered for decoration 

INSTRUCTIONS 

  1. In a stand-up mixer with a paddle attachment, cream the butter, vanilla extract and sugar until light and fluffy. 

  2. Sift the flour into a separate bowl, then add the salt. 

  3. Add the flour to the butter mixture and mix until the dough just comes together. Remove from the bowl. Form a square and wrap with plastic wrap. Chill in fridge for half an hour. 

  4. Remove from the fridge and lightly flour the dough and tabletop. Roll the dough to 2.5-mm thick using a three-inch, heart-shaped cookie cutter. Cut out the cookies. 

  5. Once you've cut them all out, cut a heart in the middle of half of the cookies. That will be the top half of the "sandwich" once they're filled with jam.

  6. Preheat the oven to 325 F. Line a baking tray with parchment paper. Place the cookies on the tray and bake for 8 to 10 minutes. Remove from the oven and cool. 

  7. On the bottom half of the cookies, spread raspberry jam evenly to cover. Then place the cookies with the heart cut out in the middle on top.

  8. Temper the dark chocolate and dip or using a piping bag to make designs on the cookies. 

Preparation time: 10 minutes
Cook time: 8 to 12 minutes
Makes: 10 cookies