Vickys Valentine Chocolate Shortbread Hearts, GF DF EF SF NF

Beat the sunflower spread and sugar together until light and creamy then split evenly between 2 bowls, 100g in each

To one bowl, add the cocoa powder and 100g of the flour

To the other add the remaining flour

Mix each bowls ingredients into a dough and set one bowl aside

Flour a surface and roll or pat out one dough to a 1/2 cm thick

Using a 3.5cm heart shaped cutter, stamp out as many shapes as you can, re-rolling the dough as needed. You need an even number of hearts, I got 16

Clean and flour your surface again and roll out the second dough. Cut out the same number of shapes as you did the first time

Line baking sheets with parchment paper and lay the heart cut outs on them

Prick lightly all over with a fork and chill for 30 minutes in the fridge

Meanwhile, preheat the oven to gas 4 / 180C / 350°F

Bake for 12 - 14 minutes, let cool on the tray for 5 minutes then transfer to a wire rack to cool

Make the buttercream by mixing the sunflower spread and icing sugar together until light and creamy and adding in the vanilla

Spread the chocolate hearts with buttercream and put a plain shortbread heart on top of each

These are so cute!! Turn half over so there are an even amount of each colour facing up

Mix the icing sugar and water to make a glaze that isn't thin but you can drizzle easily

Use a teaspoon to drizzle the white icing over the chocolate topped sandwiches. Add the cocoa to the leftover glaze and drizzle it over the plain topped cookies

Let the icing set, then serve

You can drizzle melted chocolate if you prefer