2 cups plain flour
3/4 cup caster sugar
200 g butter brought to room temperature
1 tsp vanilla bean paste
1 1/2 tbs Dutch cocoa powder
3 baking tray
2 heart cookie cutters
Using a food processor, process flour and sugar until combined. Add butter and process until mixture resembles a breadcrumb texture. Add egg, vanilla bean paste and 1 tablespoon iced water and process until dough comes together as a ball.
Divide dough in half. Set aside one half and to the other half add cocoa powder and process until combined.
Press each dough half into a 20 cm circle between two sheets of baking paper. Chill in the fridge for 20 minutes.
Preheat oven to 180 C degrees or 160 C fan-forced oven. Line 3 large baking trays with baking paper.
With a rolling pin, roll out each dough half to 4-5 mm thick. Using a 8 cm x 10.5 cm heart shape cookie cutter, cut out 8 hearts from each dough, re-rolling scraps as you go. Place the cookies on 2 prepared trays as you go. Chill for 10 minutes.
With a 5 cm x 6.5 cm heart shaped cookie cutter, cut out chocolate and vanilla hearts from the heart biscuits and place on third tray as you go. Chill trays again if dough is getting to soft to handle.
Place chocolate hearts inside vanilla biscuits and vanilla hearts inside chocolate biscuits.
Bake for 17-18 minutes or until light golden. Cool on trays.
You could add some pink colouring to the vanilla batch of dough for pink and chocolate heart biscuits, or skip the cocoa and have a batch of vanilla and pink dough.
Store cooled biscuits in an airtight container for up to 1 week.