Strawberry Cardamom Cookie Heart with Pink Pepper

A heart-shaped cookie, warm with cardamom’s embrace, layered with silky mascarpone,

strawberries resting like soft confessions, a drizzle of coulis, a hint of pink pepper—

a love letter in flavours.

You can watch the recipe video here 

A simple showstopper to wow any friend, loved one, or even treat yourself

cookie, giant cookie, valentines recipe, valentines dessert, galentines, valentines cookie, cookies and cream, strawberry dessert

Yield: 6

Author: Suze Morrison

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Strawberry Cardamom Cookie Heart with Pink Pepper

Prep time: 45 MinCook time: 12 MinTotal time: 57 Min

A heart-shaped cookie, warm with cardamom’s embrace, layered with silky mascarpone,strawberries resting like soft confessions, a drizzle of coulis, a hint of pink pepper—a love letter in flavours.

Ingredients

Cardamom Cookie

• 170g Unsalted Butter, room temperature
• 120g Caster Sugar
• 5 Cardamom Pods, seeds removed and crushed
• 1 Egg
• 1tsp Vanilla Bean Paste
• ¼ tsp Fine Salt
• 360g Plain flour

Mascarpone Cream

• 250g Mascarpone
• 250g Double Cream
• 30g Icing Sugar
• 2tsp Vanilla Bean Paste

To Finish

• 3tbsp Smooth Strawberry Jam
• 1tsp Pink Peppercorns
• Handful Mixed Berries
• Meringue Kisses, Chocolate Hearts & Macarons

Instructions

1. Begin with the cookie. In a Kenwood stand mixer, combine the butter, sugar, salt, cardamom, egg and vanilla extract using a paddle attachment until just smooth. Whisk the flour in a bowl to remove any lumps and add in two additions, taking care not to overmix. Wrap the dough and pop in the fridge for two hours.
2. Preheat oven 150C. Split the dough in two and place each between to sheets of non-stick paper. Roll to about 5-7mm thick and use a 10cm and an 8cm heart shaped cookie cutter to cut a heart with a heart shaped hole inside from each.
3. Cover and chill for a further 15 minutes then bake on the middle shelf for 15-18 minutes or until golden. Allow to cool on the trays.
4. For the mascarpone cream, whisk the cream and icing sugar in a stand mixer until soft peaks form. In a separate bowl, beat the mascarpone and vanilla until smooth. Whisk the two mixtures together until thickened and smooth, taking care not to let them split.
5. Fill two piping bags, one with the cream and one with the jam. Pipe the cream over the base cookie and intersperse with dots of jam, sprinkle with some pink peppercorns and repeat with the top layer. Decorate with as many love-struck decorations as you wish.

https://gourmetglow.co.uk/recipes/strawberry-cardamom-cookie-heart

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