Method (pink heart cookie dough)

1. Add the flour, sugars, butter, strawberry flavouring and drop of pink food gel or heaped tablespoon of freeze dried strawberry powder into the bowl of a food processor and pulse a few times adding in the milk and continuing to blend until a smooth pink ball of dough forms. 
2. Shape the dough into a disc and wrap loosely with cling film or grease proof paper. Place into the fridge while you make the vanilla dough.

Method (vanilla cookie dough)

1. Add the flour, sugars, butter and vanilla into the bowl of a food processor and pulse a few times adding in the milk until a smooth ball of dough forms. 
2. Shape the dough into a disc and wrap loosely with cling film or grease proof paper. Place into the fridge for at least 1 hour or until it feels firm / not sticky.

Method (shape the cookies)

1. Remove both cookie doughs from the fridge. For the hearts, roll out the dough between 2 sheets of grease proof paper until approximately 1/2 inch thick. Use a small heart shaped cookie cutter to chomp out the shapes.
2. Stack the heart cutouts right on top of each other, lining them up perfectly to form a tall, long “tower” of hearts. Press gently to adhere.
3. Freeze for around 1-2 hours until very firm! This will make it easier for adding on the outer vanilla cookie dough and wont smush the hearts.
4. Take the frozen heart log out of the freezer.
5. Press the vanilla sugar-cookie dough around the entire pink heart log evenly (watch video for example).
6. Patch any gaps so the center stays hidden. Roll gently into a smooth cylinder about 2 – 2.5 inches in diameter.
7. Roll in some desiccated coconut (optional). You could even roll in some valentines / pink sprinkles or freeze dried berries.
8. Wrap tightly and chill or freeze until firm (at least 1 hour, overnight is ideal).
9. Preheat oven to 175°C fan and line a baking tray with grease proof paper.
10. Use a sharp knife to slice ¼-inch cookies. If the center tries to crumble, let the log warm for 5 minutes.
11. Place the cookie slices on the lined tray, separated as they will spread slightly.
12. Bake in the middle of the oven for 10-12 minutes, or until the edges are lightly golden brown in colour.
13. Remove from the oven and allow to cool completely at room temperature.

Method (icing)

1. In a small bowl, add in the icing / powdered sugar with 1 tablespoon of aquafaba. Mix until its smooth / toothpaste consistency. Add more icing sugar or a few drops of aquafaba at a time – it should hold its shape when you draw a line.
2. Transfer the icing to a piping bag with a tiny round tip, or use a zip-top bag with a very small corner snipped off.
3. Pipe some valentines quotes and love letters on top of the cookie in the pink hearts to resemble ‘love heart sweets / conversation hearts’ (refer to photos for example).
4. Allow the icing to set at room temperature for around 5-10 minutes, then tuck in.
5. Serve and enjoy!