Last month I remade an old custard creams recipe. I couldn’t help but remake other. Truffle Cookies. It wasn’t because I wanted to tweak the recipe. There’s nothing wrong with that. I wanted to update the photographs, make them for Valentines and I wanted to eat them again. I don’t think I’ve made them since 2013. And that is just wrong.
These cookies are so nice, I think they may even be too nice to share. So maybe not the perfect homemade gift for Valentines. I joke, you’re probably much nicer than I am and will share food.
We don’t really do Valentines although this year we had a few gifts from PR companies, which we are incredibly grateful for. We used to cook a nice a meal and just enjoy each others company. Now Valentines has turned into a competition. Who can get the funniest card. I have won this year. I’m telling you that now.
I thought these cookies would be the perfect treat for us all. I may be ordering Edith a little something. Does anyone else do the Jack Valentine tradition? It’s something my Mum always did for us and I want to carry it on.
So I guess you’ll be wanting the recipe then?
Valentines Truffle Heart Cookies
– Makes 15 –
Adapted from Home Sweet Home
80g plain flour
25g cocoa powder
1/2 tsp baking powder
90g caster sugar
25g unsalted butter in small cubes
10ml of vanilla extract
50g icing sugar (to coat)
Line a baking tray with baking paper.
Sift the flour, cocoa powder and baking powder into a medium mixing bowl then stir in the sugar.
Using your fingertips rub the butter into the dry ingredients until the mixture forms a sandy consistency with no large lumps of butter.
In a jug mix the egg and vanilla and stir it into the other ingredients. It may seem dry at first, but keep mixing, wrap the dough in cling film and chill for half an hour.
Preheat the oven to 180ºC/Gas Mark 4
Sift the icing sugar into a bowl.
Make balls from the chilled dough the size of walnuts, approximately 1.5 inch in diameter, then toss each one in the icing sugar till coated completely.
Place onto the baking tray, and bake for 10 to 12 minutes until firm to touch.
Place onto a cooling rack.
These won’t hang around for long!