Linzer cookies with chocolate
- 150g grams butter (unsalted - cold in cubes)
- 125g of sugar
- 1 egg (medium)
- 1,5 teaspoons vanilla extract
- 200g flour
- 4 tablespoons cocoa powder (unsweetened)
- 1,5 teaspoons baking powder
- 125g dark chocolate spread
- Icing sugar and fleur de sel
Extra: 1 round biscuit mould and 1 (smaller) heart-shaped biscuit mould
Beat the butter together with the sugar using a mixer.
Add the egg and vanilla extract and mix briefly.
Mix the flour, cocoa powder, baking powder and a generous pinch of salt and add to the mixture little by little. Form a ball and wrap it in cling film.
Leave the dough to set in the fridge for 1-2 hours.
Preheat the oven to 175 degrees.
Spread a little flour on the counter, roll out the dough into a thin sheet and cut out circles with the round biscuit cutter.
Cut out a heart from half of the round biscuits.
Place the biscuits on a baking tray covered with baking paper and bake (in batches if necessary) for around 15 minutes until they are cooked.
Let the biscuits cool completely.
Temper the chocolate slightly so that it is easier to spread, using either a water bath or a microwave.
Using the heart-shaped form, sprinkle the biscuits with some icing sugar. Spread some chocolate paste over the round biscuit, spread some fleur de sel on top to taste and then press the heart-shaped mould on top.