Preheat your oven to 160C Fan / 180C. Prepare a large baking sheet with some parchment paper.

Beat together your softened butter (or dairy free alternative) and sugar until smooth. I use my Kitchen Aid standing mixer for this but you could also use a hand whisk.

Add in flour and xanthan gum to your mix until it comes together.

Add in your chocolate chips and mix in evenly.

Lightly flour a surface and roll out your dough to 1 cm thick. I tend to do this in sections, not all at once. Use a heart cutter to cut out the shape (my cutter was quite large but use whatever size heart you like! If you don't have a heart cutter, make a template and cut around it with a sharp knife). Lift each of your hearts gently onto the baking tray. Keep doing this until you've used up all your dough - you might need a couple of large baking sheets.

Place your baking sheet into the fridge to chill for about 30 minutes. Chilling the dough will reduce the likelihood of any spreading in the oven.

Bake in the oven for about 25 minutes until they start to turn slightly golden (the smaller your hearts the less time they will need).

Remove from the oven and leave to cool for a while on the baking sheet before transferring to a cooling rack.

Melt your chocolate in a bowl and then allow to cool for a few minutes.

Take each shortbread heart and dip half of them them into the chocolate. Sprinkle your freeze dried raspberries (or whatever decorations you like) on top of the melted chocolate. Place back on a backing sheet as they need to set in the fridge.

Leave to set in the fridge and then they're ready to eat! Enjoy!