Steps

• Proceed exactly as described in the recipe for the semi-wholemeal brisée.

  This time I used all-purpose flour to make the dough more suitable for a sweet recipe (without adding sugar to the dough).
  I also tried to reduce the butter, just a little, only by 10 grams, but considering that usually, the brisée, at least those I know (*), have a bit more butter, I am really satisfied with the result.

  Work quickly without warming the dough. For the amount of water, adjust by adding a little at a time.

  Roll out the dough with a rolling pin.
  I recommend rolling only half and putting the other half in the fridge while you proceed with making the first cookies, so the dough stays fresh.

  Using two heart-shaped cutters of different sizes, you can make different types of cookies. I made three types: with brown sugar, with a heart of jam, covered with coconut.

  First type: the simple brisée cookies, only decorated with brown sugar, were the ones I made the most (especially for the ease of making them, I admit). In this case, instead of covering the entire surface of the heart with sugar, I placed the smaller cutter on the already stamped heart so that, after putting the sugar inside the small cutter, I got a heart-shaped sugar decoration. A decoration of unique simplicity, yet effective. With baking, the sugar hardens and makes the cookie crunchy.

• Second type: for the jam-filled hearts, I suggest spreading a layer of jam on the edge of the bottom heart: it will be the “glue” for the cut-out heart that goes on top. You can decide to add the jam either before or after baking. I tried both methods; there’s no difference in taste, the difference is visual, meaning: in the first case, you need to be careful with the amount of jam because if it’s just a bit more than necessary, it tends to come out on top of the cookie during baking; in the second case, you just need to bake the cookie (with the cut-out heart already attached to the base heart) and then, after baking, add the jam in the heart-shaped empty space (the heat of the cookie will help distribute it better). This way, you get a perfect red heart without smudges.

• Third type: with jam and coconut. Whether because you like coconut or because you need to cover the jam smudges mentioned above 😉, I recommend this third decoration, because it makes the cookies nice to look at, as well as tasty (coconut is a wildcard, it goes well in all sweets!). It’s enough to brush jam over the entire surface of the cookies and then cover them with coconut. Simple and beautiful.

• In short, with a bit of creativity and a quick homemade brisée, you can make excellent (and healthy) brisée cookies that are sure to succeed, take my word for it!

  

• Baking times: 15-18 minutes, with an oven at 350-390°F.

  Some notes:

  👉 I kept an eye on the cookies covered with brown sugar, because it’s best to take them out as soon as the sugar starts to darken (prolonged baking can burn the sugar). I also recommend baking at middle height and not too close to the top element.

  👉 It’s better to prick the brisée (even if I never do it! and you can see it from the photos 😊).

  They are great eaten immediately after being made, and they are also great if made the night before. I assure you they keep very well, simply left in the trays inside the oven. They remain nice and crumbly those with jam, nice and crunchy those with sugar, nice… eeeeeh… I can’t explain it better than this but I hope you’ve understood how much we like these brisée cookies!

  When you try them… send me a photo!!

  Speaking of photos, allow me to thank my daughter, thank you Flavia! who helped me cut out the paper hearts used for the photos. You can see only a few here, but… we had cut out a bunch! 😃