Method (cookie)

1. Pre-heat oven to 180 degrees c fan and line 2 baking trays with grease proof paper. Set aside. 
2. Add the flour, icing sugar, butter, 2 tbs of the cocoa powder and 3 tbs of dairy-free milk. Mix until a cookie dough forms. You can mix by hand or in a food processor.
3. Remove 1/2 of the dough and set aside. Add in the remaining cocoa powder and extra tbs of milk, mix to combine into a rich chocolate cookie dough. You’ll have a darker dough and a lighter dough.
4. Roll out each dough individually to the same thickness, around 1/2 or 1/4 inch thick. Use a mini heart cookie cutter to cut hearts out of each coloured dough. Place the dark chocolate hearts into the light coloured dough and light hearts in the dark colour dough so you have two patterned doughs. Cut the hearts in a uniform pattern for the best looking result. Refer to video for example. 
5. Use a medium sized shaped heart cookie cutter to chomp out the heart shaped cookies and place on the lined trays.Use the mini heart cookie cutter to cut out the middle of only half of the cookies (you want the other half full as these are for the base / bottom of the sandwich cookie).
6. Place into the freeze for 5 minutes to help firm up the biscuits before baking.
7. Place into the oven and bake for 8-10 minutes until lightly golden in colour. Remove from the oven and allow the biscuits to cool on the tray. 
8. Flip all of the cookies (without the heart cut out) upside down. Spread or pipe vegan ‘nutella’ on top of the cookie then place a cookie with the heart cut out on top. Press down to secure it in place.
9. Serve and enjoy!