Marbled Valentine heart sandwich cookies with white chocolate ganache
These sandwich cookies are filled with white chocolate filling. Both cookies and ganache are easy to make. Great activity to do with kids or the best treat to surprise you loved ones with on Valentine's.
Equipment
- Rolling pin
- Heart shaped cookie cutter
- Parchment paper and a baking tray
Ingredients
For the dough
- 275 gr organic unrefined sugar (approx. 1¼ cup)(or sub Stevia or Xylitol if you want to stay away for calories)
- 170 gr (vegan) butter (approx 1½ stick)
- 2 small eggs
- 1 lemon (use juice (1½ tbsp) and zest (2 tsp))
- ½ tsp sea salt
- 2 tsp pure vanilla extract
- 360 gr gluten free all purpose flour (approx. 3 cups)(or sub regular all purpose flour or half white whole wheat flour/ half all purpose flour)
- 1 tsp xanthum gum (if the gluten free flour you are using doesn't contain it yet)
- 2-4 drops pink or red natural gel food coloring (or you could even use the juice of thawing strawberries which is usually pretty concentrated)
For the ganache
- 125 gr white chocolate (a bit less than 1 cup) (chips or chunks)
- 1 tbsp maple syrup
- 1 tbsp oat milk (or other type of milk)
Instructions
Cookie dough
- Start by making the cookie dough; in a medium mixing bowl whisk together butter and sugar. Once creamy, add eggs, vanilla, lemon juice and ¾ of the total amount of zest. Whisk until combined.
- Now add the flour and sea salt. Use a wooden spoon to mix it all together.
- Divide the dough in 2 batches. To one batch add the remaining ¼ of lemon zest, but no food coloring. To the other batch add a few drops of pink or red all natural food coloring (the juice of thawing strawberries will work just as well).
- For the marble effect, roughly divided each batch into 4 pieces and stacked them on top of each other alternating colors and just knead the two-toned dough it a little bit) then rolled it out between 2 pieces of parchment paper.
- The dough for these heart-shaped cookies is very soft, so after rolling it out, put it on a baking tray and slid it in the fridge for 30 minutes. Depending on the climate you live in you might need to refrigerate it for up to an hour or put it in the freezer for a while to speed up the process.
- Preheat the oven to 350F/175C.
Cut out the heart shapes
- Once the dough has firmed up, take the top piece of parchment paper off and use a cookie cutter to cut out hearts.
- Carefully take away the leftover dough (roll out the leftover dough and refrigerated it again to cut out more cookies).
- Divide the heart-shaped cookies over the parchment paper lined baking tray, leaving enough space between them to spread a bit.
Bake the cookies
- Bake the marbled cookies in a preheated oven for 9-11 minutes, until the edges start to turn golden brown. Keep in mind that the cookies will firm up once they cool down. So don't worry when they still feel soft when you take them out of the oven!
White chocolate ganache
- While the cookies are in the oven, make the ganache by melting the white chocolate (au bain marie/double boiler or you can also melt it in the microwave). Once melted, take the melted chocolate off the heat and stir in the maple syrup and oat milk until fully incorporated and smooth.
- Place it in the refrigerator, to firm up a bit, until the cookies have cooled off completely.
Assembling the sandwich cookies
- Spread out a dollop of ganache on a cookie and place another one on top of it. Gently press the cookies together until the filling reaches the edge.
- Store in an airtight container for up to 3 days.
Notes
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.