Chili Heart Cookies
A fresh recipe from the shortcrust dough category. Try this and other recipes from Spoonsparrow!
Ingredients
- 120 g flour
- 0.5 tsp Salt
- 1 pinch cayenne pepper (or chili powder)
- 75 g butter
- 75 g grated Parmesan
- 4 tbsp heavy cream
- flour (for work surface)
- 8 tomatoes
- 2 shallots
- 1 Garlic clove
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt
- Pepper
Instructions
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1.
Knead the flour with salt, cayenne pepper, butter, parmesan and cream into a smooth dough. Wrap in cling film and chill for about 30 minutes.
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2.
Preheat the oven to 180°C fan. Line a baking tray with parchment paper.
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3.
For the salsa, score the tomatoes crosswise at the stem end, blanch in boiling water, shock in cold water and peel. Halve, remove seeds and finely dice the flesh. Peel and finely chop the shallots and garlic. Mix with olive oil, balsamic vinegar and tomato pieces. Season with salt and pepper and refrigerate.
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4.
Roll out the dough to 3–4 mm thickness, cut heart shapes and place on the tray. Bake in the preheated oven for about 10 minutes until golden brown. Cool on a wire rack and serve with salsa.
