Preheat the oven to 170°C (fan) and line 2 baking sheets with baking parchment.

Put the softened butter into a bowl and gradually work in the sugar with a wooden spoon until it forms a soft paste.

Add the flours and almonds and  use a fork to bring the mixture together lightly to form a soft, crumbly dough. Then use your hands to work it to a soft, pliable, crack-free dough by very lightly kneading it.

Shape the dough into flat discs, wrap in cling film and refrigerate for at least 30 minutes.

On a lightly floured surface, roll the dough out to 5mm thick. Cut out heart shaped biscuits with a mini heart shaped cutter - mine was 3½cm long.

Place the biscuits on the baking sheets. Bake for about 10 – 15 minutes until very lightly coloured — watch they don’t get too dark.

Serve sprinkled with dried rose petals for full romance — and a nice cup of tea.