Cocoa Heart Interlocks: simple and quick-to-make cookies, perfect for breakfast and snacks.
Have you ever thought that a simple pastry cutter could create such a spectacular effect? My cocoa heart interlocks stem from a very simple yet visually striking idea: a game of carvings and interlocks where light and cocoa pastry switch places. The result is a super tasty cookie!
If you are looking for an original way to present the classic shortcrust pastry and want to impress your guests, this is the recipe you absolutely must try.
But let’s see right away how to prepare the cocoa heart interlocks.
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- Difficulty: Medium
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 40 Minutes
- Portions: 15 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 9 tbsp butter (cold, cubed)
- 1/2 cup sugar
- 1 egg
- 1 tsp baking powder
- 2 tbsp unsweetened cocoa powder
Tools
- 1 Bowl
- 1 Plastic Wrap
- 1 Rolling Pin
- 1 Cookie Cutter
- 1 Cookie Cutter
- 1 Baking Sheet
- 1 Parchment Paper
How to Make Cocoa Heart Interlocks
In a bowl, mix the flour with the cold butter until you get a sandy mixture. Add the sugar, egg, and baking powder. Quickly knead until a smooth dough is formed.
Divide the dough into two equal parts. Leave the first half plain. In the second half, add the cocoa powder and continue kneading until the color is completely incorporated and uniform.
Wrap the two dough pieces separately in plastic wrap and let them rest in the refrigerator for at least an hour.
After the resting time, roll out both pieces of dough with the rolling pin on a lightly floured surface, reaching a thickness of about 1/4 to 1/2 inch.
Using a 2.5-inch round cutter, cut an equal number of white and dark cocoa circles.
With a 1.25-inch heart cutter, make a hole in the center of each circle. You will thus obtain hollow circles and small hearts.
Now create the contrast: place the cocoa hearts inside the white circles, and the white hearts inside the cocoa circles. Lightly press the edges of the heart with your fingers to adhere well.
Place the cookies on a baking sheet lined with parchment paper. Bake in a preheated oven, static at 350°F for about 10 minutes. Please check the baking times according to your oven.
Remove from the oven, let the cookies cool completely on the tray before moving them.
Feel free to serve.
Storage
These cookies remain crispy for about 10 days in a tin container. You can also freeze the already formed (raw) cookies and bake them directly from frozen, adding a couple of minutes to the cooking time.
