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1
Beat the sunflower spread and sugar together until light and creamy then split evenly between 2 bowls, 100g in each
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2
To one bowl, add the cocoa powder and 100g of the flour
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3
To the other add the remaining flour
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4
Mix each bowls ingredients into a dough and set one bowl aside
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5
Flour a surface and roll or pat out one dough to a 1/2 cm thick
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6
Using a 3.5cm heart shaped cutter, stamp out as many shapes as you can, re-rolling the dough as needed.
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7
You need an even number of hearts, I got 16
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8
Clean and flour your surface again and roll out the second dough.
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9
Cut out the same number of shapes as you did the first time
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10
Line baking sheets with parchment paper and lay the heart cut outs on them
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11
Prick lightly all over with a fork and chill for 30 minutes in the fridge
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12
Meanwhile, preheat the oven to gas 4 / 180C / 350F
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13
Bake for 12 - 14 minutes, let cool on the tray for 5 minutes then transfer to a wire rack to cool
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14
Make the buttercream by mixing the sunflower spread and icing sugar together until light and creamy and adding in the vanilla
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15
Spread half of the chocolate hearts with buttercream and put a plain shortbread heart on top
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16
Spread the remaining plain hearts with buttercream and top with the chocolate hearts
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17
Mix the icing sugar and water to make a glaze that isn't thin but you can drizzle easily
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18
Use a teaspoon to drizzle the white icing over the chocolate topped sandwiches.
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19
Add the cocoa to the leftover glaze and drizzle it over the plain topped cookies
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20
Let the icing set, then serve
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21
You can drizzle melted chocolate if you prefer
