Chocolate Rose Shortbread Hearts

Line a large baking tray with baking parchment. In a bowl, beat the butter with the caster sugar until well blended and creamy, and stir in the rose flavour.

Sift the flour, Cocoa Powder and cornflour on top and mix into the creamed butter and sugar, then use your hands to bring the mixture together to form a firm dough.

Turn on to a lightly floured surface and knead gently until smooth. Roll out to a thickness of 1cm (1/2 inch) - the mixture will be quite short. Using a 6cm (2 ½ inch) wide heart-shaped cutter, stamp out 12 hearts, re-rolling as necessary.

Arrange on the baking tray, spaced slightly apart. Prick the tops with a fork and chill for 30 minutes.

Ten minutes before baking, preheat the oven to 180°C (160°C fan oven, 350°F, gas 4). Bake the shortbread hearts for about 25 minutes until firm and lightly crusted. Cool for 5 minutes then transfer to a wire rack to cool completely.

To decorate, break the Milk Chocolate into pieces and put in a heatproof bowl over a saucepan of barely simmering water. Leave to melt then remove from the water, stir the chocolate and cool for 5 minutes.

Make sure the shortbread hearts are spaced well apart on the wire rack and stand the rack over a tray or a piece of baking parchment. Working on one heart at a time, spoon a heaped teaspoonful of the melted chocolate on top. Use a small palette or round bladed knife to gently smooth the chocolate down the sides of the shortbread, then tap the wire rack gently to smooth the chocolate. Just before the chocolate sets completely, sprinkle the top with rose crystals or rose sprinkles.

Once you have covered all the hearts, leave in a cool place to set completely. Your shortbread hearts are now ready to serve and enjoy!