Heat the oven to 190°F (170 degree with fan). Line 2 large baking trays with non-stick baking paper.

put the butter and flour into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs.

Add the sugar and choclate and mix with your hands.

Roll out the dough thinly. Cut out about 40 heart shapes using a stencil or cookie cutter, re-rolling the trimmings.

Put into baking trays (sheets) and bake for 12-15 minutes until just firm and brown. Cool on the baking trays for few minutes, then place on a wire rack to cool completely

NOW FOR FILLING :-

Heat the cream in a pan and bring to a boil. Remove from the heat and stir in the choclate untill melted.

Pour into a bowl and allow to cool. Chill for 30 minutes until firm.

Speard half the cookies with the choclate cream. Place the remaining cookies on the top

TO DECORATE :-

Melt the white choclate in a heat proof bowl over a pan of simmering (not boiling) water.

Spread half of the choclate over half of the cookies.

Put the remaining choclate into a small icing (pastry) bag and pipe lines across the remaining cookies. Leave to set.