Snow White

For the cocoa dough, sift the flour thoroughly with the cocoa. Then quickly knead a dark shortcrust pastry from all the ingredients given. Form the dough into a smooth ball, wrap it in plastic wrap and let it rest in the refrigerator for an hour.

Towards the end of the resting time, line a baking tray with baking paper and preheat the oven to 200 °C.

Roll out the cocoa dough on a floured work surface. Using a cookie cutter, cut out small hearts (alternatively round discs) and place them on the prepared baking sheet with sufficient spacing. Using a smaller cookie cutter, cut a hole in the center of half of the hearts (e.g., a small heart).

Place the tray in the oven for about 10 minutes until the cookies are done baking. Let cool completely.

Soften chocolate coating according to package directions. Decorate the “perforated” cocoa hearts with white chocolate glaze.

Heat cherry jam, stir until smooth or finely puree if desired. Spread jam on remaining cocoa hearts, place decorated cookies on top.

Let Snow White dry on a baking rack.

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