Romantic Giant Cookie

Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 25cm|10" heart shaped tin.

Beat the butter and sugar in a mixing bowl until soft and creamy. Beat in the egg and vanilla until fluffy.

Sift in the flour, bicarbonate of soda and salt and gently stir into the mixture with the almonds until blended.

Spread the mixture in the tin and bake for 10-12 minutes until light golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

To decorate: roll out 3/4 of the sugarpaste thinly on a surface lightly dusted with icing sugar. Cut out a heart the same size as the cookie. Brush the sugarpaste lightly with water and press onto the cookie.

Shape the remaining red sugarpaste into 3 balls and 9 thin strips and brush with a little water. Place on the heart, as in the photo.

Roll the pink sugarpaste into 5 balls and 4 thin strips and place on the heart, as in the photo, attaching with a little water.