Hello dear fruitsandveggiesfriends!
Are you already busy baking cookies?
Maybe you like these delicious Raspberry Hearts on your plate this year and feel like trying them out.
How much I enjoy these days. After a long walk cuddle up on the couch, have a cup of tea and of course a delicious cookie. Such as these crispy, fruity raspberry hearts. Does not that sound great?
Ingredients
Dough
- 300 g of flour
- 70 g of finely grated hazelnuts
- 220 g cold butter vegan
- 100 g of powdered sugar
- 1 tsp vanilla sugar
- 1 pinch of salt
Filling
150 g happened raspberry jam
To sprinkle
Mix approx. 50 g fine crystal sugar with Bourbon vanilla
Preparation
Sift flour, powdered sugar, vanilla sugar and salt on a work surface. Add butter and knead into a dough, then wrap it in plastic wrap and let it rest in the fridge for about 60 minutes.
Roll out the dough on a floured work surface approx. 2 mm thick and cut out circles with a corrugated cookie cutter. Cut out one heart with half of the biscuits in the middle with a small cookie cutter.
Place the biscuits on baking sheets lined with baking paper and bake in an oven preheated to 150 掳 C.
Let the cookies cool on a wire rack.
After cooling, put together a base and a top with raspberry jam and sprinkle with the fine crystal sugar, let the biscuits dry for about 2 hours then store in biscuit tins.
If you two identical cookies remain as me you have counted wrong, then you should eat the cookie equal before someone else does 馃構
I wish you a wonderful week!
I am delighted to be back in this great competition from 
