Beat together the butter and sugar.
Add all the other ingredients and knead until just combined.
Split mixture in two, shape into a sausage and wrap in clingfilm. Shape cylinder into a heart. Chill for 30 minutes.
Remove from fridge and unwrap, slice hearts about 1 cm thick and place on a baking tray lined with baking paper.
Chill for 10 mins while oven heats to 180C.
Bake for around 18 mins, until cookies are light golden brown.
Cool on a wire rack.
This recipe makes a lot of biscuits. I usually only bake one half and freeze the other. It lasts for at least a month in the freezer. Allow to defrost for 24 hours in the fridge before continuing from step 4.