To make these Gluten Free follow the () ingredients. Please ensure all the ingredients you are using are GF. The method is the same for GF too. You will want to bake them for the 16 mins though.

Ingredients

120g Unsalted Soft Butter

75g Caster Sugar

75g Dark Brown Sugar

1 Large Egg

270g Plain Flour ( Use Doves Plain for Gluten Free)

1/2 Tsp Salt

1 Tsp Vanilla Extract

1/2 Tsp Bicarbonate of Soda (check if GF)

1/2 Tsp Baking Powder (Check if GF)

1 Tbsp Corn Flour

250g Chocolate Chips (we recommend Callebaut 823 Milk, This is GF)

1/16 Tsp Almond Essense

1/8 Tsp Coffee Powder

Method

Begin by creaming the butter and sugar together, when they look like “Weetabix”!! Stop and add in all the other ingredients. Mix just enough to bring it into a ball. Now using your scales weigh out 100g pieces and roll them into a ball.

For Hearts use a heart cutter and with folded up tin foil, use the cutter as a stencil and shape out the heart. Secure them together by putting one end into the other (see video!!) Using one of the 100g balls, push the dough into the cutter creating a heart shape and gently remove. Pop these onto a tray and freeze the cookie dough.

Whilst they are in the freezer preheat your oven to 170C/190CFan.

Remove the cookies after half an hour from the freezer, if you are doing regular round cookies, space them out onto a baking tin covered with parchment paper and bake for 15-16 mins.

For the heart cookies, use the tin foil heart stencil to cover the cookie dough and fold over the ends to secure. Bake as above for 15-16 mins.

Once baked let the cookies cool and then remove the foil hearts.

Purchase the Cookie Cutters Here

Buy Cookie Tray Here

Purchase Callebaut Here