150 g milk chocolate callets
120 g butter
120 g caster sugar
1/2 tsp vanilla essence
300 g plain flour
Place the chocolate in a double boiler and melt.
Beat the butter, sugar and vanilla to within an inch of their lives until they are pale and creamy. Beat one egg at a time into mixture. Add the chocolate and stir until combined.
Sift in the flour and, using hands, mix into a soft dough. Cover and place in the fridge for an hour.
Preheat oven to 190C. Cover a baking tray with non-stick baking paper. Roll out dough and, using a heart-shaped cutter, cut into small hearts. Place on tray and cook for 12 minutes.