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1
Chop the chocolate finely, then melt by immersing in a bain-marie.
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2
Soften the butter in the microwave and mix with the sugar.
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3
Mix butter and sugar well, then add the egg yolk and mix it again.
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4
Add it all to the melted strawberry chocolate from Step 1, then add the red food coloring and mix it all together until smooth.
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5
Sift the flour and corn starch into Step 2 and mix it in lightly.
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6
If you feel like the dough is not stiff enough, cover the bowl with plastic wrap and put it in the fridge to rest while keeping an eye on it.
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7
Prepare two sheets of parchment paper and flatten the dough thinly between with a rolling pin.
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8
For reference, place two disposable chopsticks on either side of the dough and flatten the dough to exactly the same 5 mm thickness.
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9
Cut out the cookies with a heart-shaped cookie-cutter.
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10
Because parchment paper is not glossy, the dough will not slip between the two sheets, so it's easy to roll out.
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11
Set the oven to 180C and bake the cookies for 8-10 minutes (baking time varies by oven, so pay close attention to the cookies in case they need to bake longer or less than 8 minutes).
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12
If you let them bake for too long, they won't turn out pink enough.
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13
[Decorating] Once the cookies have cooled, you can decorate them with piped chocolate icing.
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14
That's all the decorating that I do.
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15
I haven't thought of other ideas.
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16
By the way, these are what the cookies will look like if you don't add any food coloring.
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17
These ones are cute too, with their soft pink color.
