Shortbread love hearts

1 In a large bowl, use a wooden spoon to cream together the butter and sugar until pale, then put exactly ½ in a separate bowl. To one bowl, add 55g flour, 15g cornflour and all the cocoa powder; mix together. To the other, add the remaining 65g flour, 15g cornflour, the freeze-dried raspberries and ¼ tsp raspberry dust. Bring each mixture together to make two balls of smooth dough.

2 Lightly flour the work surface, then roll each ball of dough out until 0.6cm thick, turning the dough regularly to stop it sticking. Using a 7cm heart-shaped cutter, cut 6 biscuits out of each (you may need to reroll some scraps to make the last few). Use a small sharp knife to cut one raspberry heart in half with a curved line down the centre between the heart's points. Use this as a guide to cut the chocolate dough to match. Swap the halves over and place them on a baking tray, lightly pressing them together so you have 2 dual-coloured hearts (the 2 colours of dough will merge together while baking). Repeat with the remaining hearts and chill for about 10 minutes. Preheat the oven to 180°C, gas mark 4.

3 Bake the shortbread for 8-9 minutes, until dry around the edges. Leave to cool on the tray for 10 minutes, then use a palette knife to lift onto a wire rack to cool completely.

4 Melt the chocolates separately in bowls over pans of barely simmering water. Stir the remaining 1 tsp raspberry dust into the white chocolate. Transfer the chocolates into piping bags. Allow to cool a little thrn pipe heart shapes on the biscuits and decorate as you wish - with initials or just covering with the chocolate and topping with sprinkles and more freeze-dried raspberries. Allow to set before serving or boxing up as a gift.