1. Soften the butter, add powdered sugar and beat until white and fluffy.
2. Add the egg mixture in two batches, beat well, add vanilla extract and beat well.
3. Sift in the flour and cornstarch.
4. Grab into a ball.
5. Divide into two equal portions, add one portion to the cocoa powder and knead evenly, wrap it with plastic wrap, and let it rest in the refrigerator for 15 minutes.
6. Sprinkle a little hand powder on the chopping board, and roll the two pieces of dough into slices of the same size. The thickness is as thick as I like, I roll it out to be about 5mm thick.
7. Use small heart-shaped biscuits to mold out the small heart shape, and take out the small heart shape.
8. Put the cacao carefully in the heart of the original flavor.
9. Roll it again with a rolling pin to make the heart shape close together.
10. Mold out heart-shaped biscuits with big heart-shaped biscuits.
11. Use a spatula to move the biscuits to the baking tray.
12. Make another piece of dough in the same way. (That is, put the original cacao-flavored type on the cocoa-flavored noodles, and the cocoa-flavored cautious type on the original-flavored noodles, and then roll it tightly with a rolling pin.)
13. Put it in the preheated oven and bake at 320F/160C for 15 minutes.
14. The leftover scraps are kneaded into a ball and become marbled.
15. Roll out the heart-shaped biscuits. Bake at the same temperature.
16. I made another pink one.
17. Very crispy biscuits.
18. Be my valentine!
