The best homemade Chocolate heart cookies recipe

Separate the egg yolk from the egg white and set the yolk aside. Sift the icing sugar, flour, cocoa powder and baking powder into a bowl. Stir with a whisk and add the cold butter. Mix with your hands to break up the butter. Add the egg yolk and continue mixing until obtaining a sandy texture.

Turn the dough out onto a smooth surface and press the dough against the board to get a compact texture. Roll the dough into a ball and flatten it slightly.

Place the dough between two pieces of baking paper and roll out with a rolling pin to about 4 millimetres thick. Leave to rest for about 30 minutes in the refrigerator.

To make the ganache filling, add the butter to the cream and melt in the microwave. Chop the white chocolate in a bowl and add the hot cream mixture. Stir until the chocolate is melted and pass through the mixer to get a creamier texture. Leave to cool to room temperature.

Add a few drops of water to the jam, stir and heat a little in the microwave to soften the texture. Leave the jam to cool.

Cut the dough with pastry cutters into heart shapes. Set aside half of the hearts and cut out the centre of the remaining hearts with a smaller heart-shaped pastry cutter.

Bake in a preheated oven at 170ºC for about 10 minutes. Remove from the oven and leave to cool.

Fill a piping bag with a fine tip with the white chocolate ganache.

Sprinkle cocoa powder over the heart-shaped frames. Cover the edge of the remaining biscuits with the ganache and place the frames on top. Fill the centre with strawberry jam.

Serve the chocolate biscuits filled with sweet ganache for Valentine's Day.