Go Back
Chocolate raspberry heart sandwich cookies – very crumbly
Print

Chocolate raspberry heart sandwich cookies

Eerily crumbly, chocolatey and fruity at the same time taste these heart cookies. They consist of a delicious combination of raspberry and chocolate. With their sweet heart shape, these little sandwich cookies will enchant everyone not only in terms of taste, but also visually. They are perfect for gifting or snacking. With the recipe you make the chocolate raspberry cookies yourself.
Course Dessert
Prep Time 40 minutes
Cook Time 25 minutes
Cooling time 40 minutes
Servings 47 small sandwich cookies

Equipment

  • small heart cookie cutter

Ingredients

for the dough

  • 100 g butter room warm
  • 70 g sour cream
  • 90 g sugar
  • 1 egg
  • 40 ml vegetable oil
  • 40 g cocoa powder
  • 40 g cornstarch
  • approx. 250 g flour
  • 6 g baking powder
  • vanilla
  • 1 pinch of salt
  • flour for the work surface

for the filling

  • 250 g raspberries frozen
  • 45 g sugar
  • 4 g apple pectin

Instructions

Preparation of the raspberry filling

  • Mix sugar with apple pectin.
  • Put frozen raspberries in a saucepan and heat them slowly so that they thaw and juice forms.
  • Add the sugar-pectin mixture to the raspberries in the saucepan, stir, and bring to a boil. Cook the raspberry mixture, stirring occasionally, for about 5 minutes.
  • Take the raspberry mixture off the heat and rub it through a sieve into a clean bowl to remove the seeds. Allow the raspberry jelly to cool at room temperature and chill briefly to set.

Preparation of the dough

  • Mix soft butter, sour cream, sugar, egg, vegetable oil, vanilla and salt with a whisk or mixer until homogeneous.
  • Mix flour with cornstarch, cocoa powder and baking powder.
  • Add the dry flour mixture in batches to the liquid sour cream and butter mixture and knead just briefly until a roughly homogeneous, soft, slightly sticky dough. Cover and chill the dough for about 40 minutes.
  • Roll out the dough on a floured work surface to a thickness of approx. 0.4 - 0.5 cm and cut out cookies with a small heart cutter, rolling the cutter repeatedly in flour.
  • Spread the cookies on a baking tray lined with baking paper, bake them in a preheated oven at 170 °C top and bottom heat for about 10 minutes and let them cool down.

Filling the cookies

  • Place a small dab of raspberry filling on the center of the bottom of every second heart cookie.
  • Place a cookie without filling on top of each cookie with the raspberry filling and glue each cookie together to make small sandwich cookies.
  • Fill the remaining raspberry filling into a piping bag with a very narrow hole nozzle and pipe stripes onto each sandwich cookie.

Notes

  • You can adjust the amount of sugar for the dough and the raspberry filling to taste.
  • For vanilla you can use for example vanilla bean scraped out, vanilla sugar or vanilla extract.
  • The amount of flour given may vary. Add only enough flour until you get a very soft, slightly sticky dough.
  • Knead the dough briefly to just a roughly homogeneous consistency and not too long so that the cookies taste crumbly and not dry after baking.
  • You can also use any jam or suitable cream as a filling.
  • Note the detailed tips and tricks for making the chocolate raspberry cookies above in the post.