Make the ganache first. Heat the double cream in a small pan until it's just steaming, but don't let it boil. Pour it over the white chocolate and leave it to sit for 2 minutes, then stir until smooth.

Let it thicken. Leave the ganache at room temperature while you make the cookies. It will thicken up nicely as it cools.

Cream the butter and sugar. Beat the softened butter and sugar together until light and fluffy, which should take 2 to 3 minutes.

Add the egg and vanilla. Beat in the egg and vanilla extract until combined.

Add the raspberry jelly powder. Mix in the dry jelly powder until it's evenly blended through.

Mix the dry ingredients. In a separate bowl, whisk together the flour, baking powder and salt.

Bring the dough together. Mix the dry ingredients into the wet ingredients, stopping as soon as everything is just combined.

Chill the dough. Cover the bowl and chill for 30 to 45 minutes, which makes the dough much easier to shape.

Preheat the oven. Heat your oven to 175°C (155°C fan, gas mark 4) and line baking sheets with parchment paper.

Shape the cookies. Roll the dough into balls, about 1½ tablespoons each, and place them on the lined baking sheets.

Press the hearts. Use your thumb and pinky finger, or a small heart-shaped spoon, to press a heart-shaped dip into the middle of each cookie. Smooth over any cracks around the edges.

Bake. Bake for 9 to 11 minutes, just until the cookies are set. Try not to let them brown, as these should stay soft and pale pink.

Re-press if needed. As soon as they come out of the oven, gently re-press the hearts if they've puffed up a little.

Cool completely. Leave the cookies to cool fully before filling them.

Fill the hearts. Spoon or pipe the ganache into the centre of each cookie.

Let them set. Leave the cookies at room temperature to set, or pop them in the fridge for 15 minutes if you want them firm faster.

Add your finishing touches. Top with Valentine sprinkles, a light drizzle of dark chocolate, a dusting of edible gold, or a sprinkle of icing sugar around the edges, if you like.