Nice and delicious Valentine's Day cookies will be in hand with you!

Eating a cookie is the look of loving you, Valentine's Day biscuits! The colorful biscuit base is very easy to make, and you can squeeze chocolate or frosting in it, which is delicious! Baking several plates at a time with a stove is also very time-saving. This recipe makes about 70 biscuits, and you can cut the amount in half if you think it's too much.

Ingredients

Butter 200 g

Powderedsugar 100 g

Milkpowder 60 g

Wholeeggliquidatroomtemperature 60 g

Cakeflour 400 g

Cocoapowder 2.5 g

Redvelvetliquid 3-5 g

Filling

Darkchocolate ~Appropriateamount

Whitechocolate Appropriateamount

Cooking Instructions

The butter softens at room temperature until you poke your fingers and easily form a hole.
Add powdered sugar and mix well with a silicon knife until completely absorbed
Add the egg mixture in 2 portions and beat with a whisk until smooth, do not overwhip.
Add the sifted low-gluten flour and milk powder, first cut and mix with a silicon knife until there is no dry powder, and then wear gloves and knead evenly.
Divide the dough into 3 equal parts, two of which are kneaded with cocoa powder and red velvet liquid.
Take a dough and cover it with oiled paper and roll it out to a thickness of 4 mm. If the dough is too soft at room temperature, roll it out and refrigerate it for 10 minutes.
Brush the surface of the dough sheet with a layer of flour, press out the shape with a biscuit mold, and place it on a baking tray or biscuit mat. The remaining leftovers are re-kneaded into a dough and rolled out, repeating the above steps.
Once all cookies have been processed, place in the refrigerator for 15-30 minutes.
Put the biscuits in the preheated oven, increase the preheating temperature if the hand speed is slow, and bake at 140 degrees in the stove mode for 25 minutes (150-160 degrees can be used in the ordinary oven, and those without the stove mode can only be baked one plate at a time, and those that are not baked can be refrigerated first)
The black and white chocolates are softened by hot water and put into piping bags for later use.
After the biscuits are baked, let them cool slightly, squeeze them into the chocolate at room temperature or refrigerate to solidify.
This biscuit, whether it is filled with chocolate or frosting, is delicious, if you need a frosting recipe, you can see the notes I posted earlier.