Ingredients
- 175g butter
- 175g caster sugar
- 2 egg yolks, beaten
- 1 teaspoon vanilla extract
- 175g plain flour
- 25g cornflour
- 50g cocoa powder
- ¼ teaspoon salt
For the buttercream:
Cream the butter and sugar until light but don’t overmix otherwise it will make the biscuits too crumbly.
- 225g butter
- 225g icing sugar
- 1 tablespoon freeze-dried raspberry powder
- ½ teaspoon vanilla extract
- Pinch of salt
Cream the butter and sugar until light but don’t overmix otherwise it will make the biscuits too crumbly.
Add the egg yolks and vanilla extract and mix until combined.
In a separate bowl whisk together the flour, cornflour, cocoa powder and salt then add to the rest of the mixture and mix until it all comes together into a dough.
Wrap in greaseproof paper and rest in the fridge for about 30 minutes.
Pre-heat the oven to 170°C.
Roll the dough out to about a 3-5mm thickness then cut out an even number of hearts, re-rolling and cutting out more hearts until all the dough has been used up.
Then for half of the hearts cut out a mini heart shape from the inside.
Bake the biscuits in batches on non-stick baking trays for 4-5 minutes, then once removed from the oven leave to cool for 5 minutes on the tray. Remove from the tray and finish cooling on racks.
Meanwhile prepare the buttercream by creaming together the butter and icing sugar for 5-10 minutes until incredibly light and fluffy.
Add the raspberry powder, vanilla extract and salt and mix until combined.
Once the biscuits have cooled smear some buttercream evenly on the top of the whole hearts then place the holey hearts on top to create sandwiches. Repeat with the rest of the biscuits.