Make these amazing heart-shaped gluten free cookies for your loved ones every day and not just on Valentine's Day!
In the mixer, beat the butter with the vanilla and sifted icing sugar, until it becomes fluffy and doubles in volume.
Then add the eggs, one by one, honey and milk.
Sift the flour, cocoa, baking powder, salt and xanthan gum into this mixture and continue beating, changing the whip accessory (whisk) to knead accessory because the dough it gets tighter.
When it's ready, cover it with cling wrap film and put it in the fridge for at least 1 hour.
When the dough is ready, preheat the oven at 180°C/350°F.
Between two greaseproof paper, roll out to 5mm/1/4 inch thick. (If it's difficult for you to have an even sheet, then apply my little secret: I have two wooden spoons of the desired height, which I put to the left and right of the dough I'm going to roll out. So, the rolling pin passing over them makes the dough an even thickness.)
Cut the dough with a heart-shaped cutter.
Transfer them to a baking tray after we have first lay a greaseproof paper on the baking tray so that the cookies don't stick on tray.
Bake for about 14 minutes. The baking time depends on both, the oven strength and the size of the cookies.
Let them cool down very well before decorating them with the glaze.
We squeeze a pomegranate or as I do, I have already squeezed several pomegranates and made them into ice cubes in the freezer and when I need it, I take out the cubes I need at that moment.
Put the pomegranate juice and vanilla in a bowl and add the icing sugar little by little as you mix it with a fork. If the glaze comes out too tight, add pomegranate juice drop by drop. If it comes out too thin, add more icing sugar.
Decorate your cookies with the glaze. A piping bag with a fine tip is very helpful.
Decorate the top with colored truffles or chocolate hearts if desired
Leave them for at least 1 hour, so that the glaze dries and does not stick.
Servings 0