Ingredients

Let’s Cook!

• 1
  Beat the sunflower spread and sugar together until light and creamy then split evenly between 2 bowls, 100g in each
  
• 2
  To one bowl, add the cocoa powder and 100g of the flour
  
• 3
  To the other add the remaining flour
• 4
  Mix each bowls ingredients into a dough and set one bowl aside
  
• 5
  Flour a surface and roll or pat out one dough to a 1/2 cm thick
• 6
  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
  
• 7
  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
• 8
  Line baking sheets with parchment paper and lay the heart cut outs on them
• 9
  Prick lightly all over with a fork and chill for 30 minutes in the fridge
  
• 10
  Meanwhile, preheat the oven to gas 4 / 180C / 350°F
• 11
  Bake for 12 - 14 minutes, let cool on the tray for 5 minutes then transfer to a wire rack to cool
  
• 12
  Make the buttercream by mixing the sunflower spread and icing sugar together until light and creamy and adding in the vanilla
  
• 13
  Spread the chocolate hearts with buttercream and put a plain shortbread heart on top of each
  
• 14
  These are so cute!! Turn half over so there are an even amount of each colour facing up
  
• 15
  Mix the icing sugar and water to make a glaze that isn't thin but you can drizzle easily
  
• 16
  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
  
• 17
  Let the icing set, then serve
• 18
  You can drizzle melted chocolate if you prefer