1. Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer mixture to a large bowl.

2. Stir in combined sifted flour and cocoa until mixture starts to come together. Turn out onto a lightly floured surface and knead until just smooth.

3. Roll dough between 2 sheets of baking paper until 1cm thick. Using an 8.5cm-round cutter, cut out 16 rounds. With a 2.5cm-round cutter, cut out rounds 1cm from the edge of large rounds. Re-roll dough as necessary. Place rounds, 4cm apart, on oven trays lined with baking paper.

4. Cook in a hot oven (200ºC), for 12 minutes, or until biscuits are firm to touch. Cool on wire racks.

5. To decorate biscuits, place white chocolate in a medium heatproof bowl. Sit bowl over a small pan of simmering water and stir over heat until just melted. Remove bowl from heat. Tint chocolate pink with food colouring.

6. Pour chocolate into a snap-lock bag. Squeeze into one corner, twist, then snip tip. Pipe patterns and initials on biscuits. Before chocolate sets, decorate with hearts, flowers and cachous. Thread biscuits with ribbon and fake pearls.