300g plain flour
200g unsalted butter
120g golden caster sugar
2 egg yolks
2 tsp vanilla extract
Pink food colouring
Put the flour and butter into a food processor and bllitz into crumbs. Add the sugar and egg yolks then mix to a smooth dough. Remove a third of the dough, add vanilla to what’s left and mix in. Wrap this dough in cling film and leave at room temperature.
Put the reserved dough back in the processor and a drop of food colouring until it’s nice and pink. Put the dough in the fridge and remove it 30 mins before you need to roll it out.
Thickly roll out the coloured dough and use a 4cm heart cutter to cut out hearts. Keep re rolling and cutting until all the dough is used. Line up your hearts on top of each other and press to form a cylinder, taking care to retain the heart shape. Wrap in cling film and freeze for 3 hrs until solid.
Once the heart dough is frozen, roll out your vanilla dough into 3 cylinders the length of your frozen heart stack. Stick one to each ‘side’ of the hearts, pat together to form a fat cylinder, then gently roll on your work surface until it completely encircles the coloured dough, with the frozen heart dough hidden in the centre. Chill for 2 hrs.
Pre Heat your oven to 180 degrees, slice your biscuits into 1cm thick discs. Place on trays lined with baking paper, allow a little space for around them as they will spread a little. bake for 20 mins.