Directions

1. Preheat the oven to 180C/160C (fan)/gas mark 4.
2. Beat the butter and sugar until pale and fluffy. Add the vanilla extract, egg and additional yolk, stirring until well combined.
3. Stir in the flour, salt, and cocoa powder until no dry/powdery parts remain. Use your hands to bring the dough together, flattening it into a disc.
4. Wrap the dough in clingfilm and refrigerate for 1 hour. In the meantime, print off your template and trace it onto a sheet of baking/greaseproof paper.
5. Remove the dough from the fridge and divide it into three evenly sized pieces. Roll the first piece directly onto a sheet of baking paper.  Place the template on top and cut out the heart shape. Transfer the smaller heart to a separate sheet of baking paper.
6. Repeat with the other two pieces of dough. Use any leftovers to cut out some smaller heart shapes using the printed template.
7. Bake each sheet in the oven for 15 minutes. Leave to cool completely on a wire rack.
8. Whip 400ml of the double cream until soft peaks form. Add the ½ jar Tiptree chocolate spread and continue to whip until spreadable.
9. Coat two heart pieces with a layer of Tiptree Chocolate Orange Spread. Top with a thick layer of chocolate whipped cream, using a piping bag or palette knife.
10. Stack the layers, giving each one a light press to secure. Whip the remaining double cream and pipe it over the top of the cookie. Decorate with fresh flowers and sprinkles to finish.
11. Use the leftover chocolate spreads to sandwich together your smaller heart cookies.
12. Keep the larger heart refrigerated and enjoy within two days. The sandwich cookies can be stored in an airtight container and are best enjoyed within 4 days.