Ingredients:

For the cookies:

- Heart shaped cookie cutter

- 1 stick unsalted butter

- ¼ cup truvia

- 1 tsp vanilla extract

- 1 egg

- 1 ½ cup gluten free flour

- Pinch of salt

For the Raspberry filling:

- ½ cup Fresh raspberries

- 1 tbsp water

- ½ cup double cream

- ¼ cup erythritol

For Chocolate dip:

- 100gm dark chocolate No sugar

Method:

For the cookies – Take a bowl, add butter and sugar and cream it well. Add vanilla extract and cream again. Add and eggs to this mix and whisk well. In a separate bowl, sift the dry ingredients. Mix dry ingredients to the wet ingredients. Mix with a spatula until a dough like structure is formed. Take a parchment paper and wrap the dough in it properly. Refrigerate the dough for at least half an hour. Preheat oven to 355-degree F. Take the dough out of the refrigerator. Roll it out and using the cookie cutter, cut it out into hearts. Take a baking pan and line it with parchment paper. Place the cookies on it. Bake the cookies for 12 minutes until golden brown. Allow it to cool for half an hour.

For the Raspberry filling – Take a saucepan, cook raspberries with 1 tbsp water until all the water is released and evaporated. Now pass this mix through a strainer to remove all the seeds. Return the raspberry juice to the saucepan and cook it further until it has decreased in volume. Allow this cool. Use a hand mixer with a whisk and beat double cream and erythritol until soft peaks form. Fold in the raspberry paste into this until you get a pink frosting.

For the Chocolate dip – Take a bowl and shave dark chocolate. Microwave it for 30 seconds three times and stir in between. Your dip is ready.

Assembly – Take two cookies. Frost one with a layer of raspberry filling and then sandwich with another cookie. Refrigerate for half an hour until the filling is set. Now dip it in chocolate and enjoy your heart cookies.

Happy Valentines day !!