Method

• Cream together 60g butter and 25g caster sugar until well combined. 
• Sift over 60g flour, add 20g ground rice or semolina and begin to work it together. 
• Dust a work surface with a little flour and roll out to ½ cm thick. 
• Cut into heart shapes, place on a greased or lined baking tray and bake for 10-15 minutes at 180C until just firm and beginning to brown round the edges. 
• Leave on the tray for 5 minutes, transfer to wire rack to cool. 
• Dip half the biscuit into 100g melted chocolate and return to wire rack to set.