Steps

• Proceed exactly in the same way described in the semi-wholemeal brisée recipe.

  This time I used all-purpose flour (type 0) to make the pastry more suitable for a sweet recipe (even though I didn’t add sugar to the dough).
  I also tried reducing the butter, just a tiny bit, only by 10 grams, but considering that brisées, at least the ones I know (*), usually have a bit more butter, I’m 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 out only half at a time and putting the other half in the fridge while you make the first cookies, so the dough stays cool.

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

  First type: the simple brisée cookies, only decorated with brown sugar, were the ones I made the most (mainly because they are the easiest to make, I have to admit). In this case, instead of covering the whole surface of the heart with sugar, I placed the smaller cutter on the already cut heart so that, after placing the sugar inside the small cutter, you get a heart-shaped sugar decoration. A decoration of unique simplicity, yet effective. During baking the sugar hardens and makes the cookie crunchy.

• Second type: for jam-filled hearts I suggest spreading a thin layer of jam around the edge of the bottom heart: it will be the “glue” for the pierced heart that goes on top. You can decide to put the jam either before or after baking. I experimented with both methods; there are no taste differences, the difference is visual: in the first case you must be careful with the amount of jam because if there’s just a little too much it tends to leak out during baking; in the second case you simply bake the cookie (with the pierced heart already attached to the base heart) and then, after baking, add jam into the heart-shaped empty space (the warmth of the cookie will help spread it better). This way you get a perfect red heart without smudges.

• Third type: with jam and coconut. Whether you like coconut or need to cover up jam smudges 😉 this third decoration is recommended because it makes the cookies pretty to look at as well as tasty (coconut is a wildcard; it goes well with all desserts!). Simply brush jam over the whole surface of the cookies and then cover them with coconut. Simple and beautiful.

• In short, with a bit of imagination and a very quick homemade brisée pastry you can obtain excellent (and healthy) brisée cookies that are sure to be a hit, my word!

  

• Baking time: 15-18 minutes, in an oven at 356-392°F.

  Some notes:

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

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

  They’re excellent eaten immediately when freshly made, and they’re also great if made the night before. I assure you they keep very well, simply left on the baking trays inside the oven. Those with jam remain nicely crumbly, those with sugar stay crunchy, lovely… I can’t explain it any better than this but I hope you understand how much we love these brisée cookies!

  When you try them… send me a photo!!

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