Go Back
Print
Chocolate & Cacao Nib Cookies
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
A perfect Valentines bake.
Course: Biscuits/Cookies
Cuisine: American
Keyword: cacao nib heart cookies
Servings: 6
Author: Laura Scott
Ingredients
  • For the cookies:)
  • 100 g Butter softened
  • 50 g Caster sugar
  • 1/2 tsp Piment d'Espelette
  • 20 g Cacao nibs crushed
  • 25 g Cocoa powder
  • 80 g Plain flour
  • 50 g Cornflour
  • For the cheesecake filling:)
  • 250 g Mascarpone
  • 2 tbsp Maple syrup
  • 1 Lime zest only
Instructions
  1. For the cookies:)

  2. Mix all of the ingredients together in a bowl using a wooden spoon to begin with then use your hands to bring the cookie dough together into a ball and chill in the fridge for 30 minutes,

  3. Pre-heat the oven to 180 degrees then line a large baking tray with baking parchment,

  4. Roll out the cookie dough on a floured work surface (not too thin) and cut out shapes using a heart cookie cutter ,

  5. Place the cookies onto the tray and bake for 15 minutes then leave to cool completely before filling with the cheesecake cream.

  6. For the cheesecake filling:)
  7. Combine all of the ingredients and place into a piping bag ready to fill the cookies when they are cool. Keep refrigerated until you are ready to fill the cookies.
  8. For the cheesecake cookies:)

  9. Pipe a generous amount of the cheesecake filling onto the base of one cookie then sandwich together with another cookie. Continue this process until half of the cookies have been filled. Top with the remaining cookies.

  10. Do this at the last minute as the cookies must not be refrigerated as they will soften and lose their crisp bite.