• Mix together 100g plain flour, 75g ground almonds and 75g caster sugar in a mixing bowl. Rub in 100g vegan butter with your finger tips (or in a food processor) until you have the consistency of breadcrumbs.
• Stir in a 6g pot of freeze dried raspberries and 1 teaspoon vanilla extract.
• Knead together gently in the bowl with your hands until the mixture forms a soft dough.
• Wrap in cling film and place in the freezer for 30 minutes.
• Line two baking trays with greaseproof baking paper.
• Dust a work surface with plain flour then roll out the dough and cut out heart shapes with a biscuit cutter.
• Place on the prepared baking trays and chill in the fridge for a further 30 minutes. This helps them to keep their shape.
• Pre-heat the oven to 170°C/150°C fan/gas mark 3.
• Before baking prick each biscuit with a fork.
• Bake for 20 minutes until lightly golden.
• Remove and allow to cool completely on a wire rack.

To decorate

• These biscuits are delicious un-iced but to make them even more special sift 250g icing sugar into a mixing bowl. Stir in up to 3 tablespoon water a little at a time until you have a slightly runny consistency.
• Pour into a piping bag fitted with a small nozzle. Pipe a heart shape around the outside of the biscuit then fill in with the icing. Decorate with sugar hearts and allow to dry.