For the Dough
- 360 g of Flour
- 30 g of Cocoa Powder Bitter
- ½ teaspoon of Cornstarch
- ½ teaspoon of Baking Soda
- ¼ teaspoon of Salt
- 185g of Butter without Salt
- 220 g of Yellow Sugar
- 60 g of Sugar
- 1 Big Egg
- 1 teaspoon of Vanilla Essence

For the Filling
- 185 g of Powder Sugar
- 250g of Butter without Salt
- 1 teaspoon and ½ of Vanilla Essence
- 1 Pinch of Salt Dough
In a bowl, mix the flour, the baking powder, the baking soda and salt.
In another large container and beat butter and sugar for 2-3 minutes until a soft and light texture.
Add egg and vanilla slowly until well blended.
Slowly add the flour mixture and beat until well incorporated.
Extend the dough by giving it a rectangular shape.Wrap it in foil and refrigerate for at least an hour or overnight.
Extend the dough and cut hearts with the cutters.
Line the tray with vegetable paper and place the wafers on the tray. Sprinkle the wafers with crystal sugar.
Preheat the oven to 180ºC and bake the biscuits for 12-15 min.

Filling
While the wafers cool down, sift the sugar into a large bowl and add the butter. Slowly beat until well blended and then beat more vigorously for 2-3 minutes until a soft, light texture is achieved.
Variant with Vanilla
Add vanilla and salt. Beat slowly until well incorporated
Variant with Raspberry
Exchange the essence of vanilla for 60 ml of raspberry jam. Add one drop of red dye (optional).

Assembly of Biscuits
Place a spoonful of stuffing in the center of half the crackers and spread the layer of filling with the spatula.
Gently press the remaining crackers against the filling and refrigerate until firm (at least 1h or overnight).