Chocolate and vanilla valentines heart cookies

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A friend of mine recently posted a link to Eugenie Kitchen Rainbow Heart Cookies on my Facebook page and I was intrigued.

How on earth did she do it? Was it worth the effort? Could I recreate them at home?

Well, never one to shy away from a food challenge I thought I’d give it a go, but simplify the process by only using two colours, a light pink vanilla dough for the outside and a chocolate heart centre.

I made the cookie dough exactly how Eugenie does it on the video up until she tips out the crumbs to bring them together to form a dough. At this point I split the dough in half and added two tablespoons of cocoa powder to one half.

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Bring them together to form two balls of dough then knead some pink food colouring into the plain one.

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Now roll out the chocolate one and stamp out small hearts using a small cookie cutter.

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Stack the hearts on top of each other to firm two pillars, sticking each heart together with the leftover egg whites. 

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Now wrap in cling and put them in the freezer for half an hour. Once chilled, roll out ‘snakes’ of pink dough and stick them to the heart dough using the egg whites as a glue. 

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Roll the dough gently to smooth it out.

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Wrap it in cling and put it back in the freezer.  Now do the second stack. After they’ve had about half an hour to chill, take them out, slice about half a cm thick and bake at 180oC for about ten minutes.

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Leave to cool on a wire rack and enjoy… Or give them to someone you love!

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