Aqra din ir-riċetta bil-Malti: Qlub tal-gallettini f'żewġ kuluri
These heart-shaped biscuits in two colours are so wonderful you won't have a 'heart' to eat them! They may appear elaborate to make however it is not so; they can be prepared and baked (and perhaps eaten) within an hour! If you wish to simplify, use two cutters instead of three.
Preparation time: 50 min
Total time: 1 hr
Quantity: 30
Ingredients:
- 60 g dark chocolate
- 325 g flour
- 175 g butter, at room temperature
- 1 tbsp milk
- 1 ½ tsp baking powder
- 1 egg
- 150 g caster sugar plus more to sprinkle
You will need: 3 heart-shaped biscuit cutters: 8 cm, 5 cm and 2.5 cm.
Instructions:
- Place the chocolate in a bowl over a saucepan of hot water (bain marie). Stir until the chocolate has melted. Remove from heat.
- In a mixer with a large bowl, beat together the flour, butter, milk, egg and sugar. Draw the ingredients down from the side of the bowl to ensure everything is well-combined.
- Divide the pastry in two parts. Take one part and make a ball, wrap in cellophane and place in the fridge for 2 hours.
- Leaving the other part of pastry in the mixer, add the chocolate and mix until well-combined. Make a ball, wrap in cellophane and place in the fridge for 2 hours.
- Grease 2 baking sheets with butter and sprinkle with flour.
- Open the white pastry to a thickness of 3 mm on a lightly floured surface.
- With the 8 cm biscuit cutter, cut out shapes from the white pastry and place on the baking sheet ½ cm from each other. Bring the remaining pastry together, roll out and cut out shapes until it is all used up.
- Do the same with the chocolate pastry and lay out on the second baking sheet.
- Place both baking sheets in the fridge for 20 minutes. Preheat oven to 180°C.
- With the 5 cm shape, cut out a smaller heart from each biscuit and change them: a small chocolate heart in the bigger white one, and vice versa.
- Do the same with the 2.5 cm shape so that you have hearts in three colours in each biscuit.
- Sprinkle the biscuits with sugar and bake for 10 minutes or until golden.
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