In a bowl, cream together the soft unsalted butter and caster sugar until the mixture is light and fluffy.

Gradually add the plain flour and mix until a dough forms.

Roll out the dough on a floured surface to about 1 cm thick.

Using a heart-shaped cookie cutter, cut out shapes and place them on a baking tray lined with parchment paper.

Chill them in the fridge for about 30 minutes to help them keep their shape while baking.

Preheat your oven to 160°C (320°F).

Bake the shortbread hearts for about 15 minutes, or until they are lightly golden.

Remove them from the oven and let them cool on a wire rack.

Once cooled, melt the milk and white chocolate in separate bowls.

Dip half of each shortbread heart into the melted chocolate and then decorate with Valentine’s sprinkles while the chocolate is still soft.

Let the decorated cookies set on the rack.