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Whisk the butter and sugar in a large bowl with an electric whisk for 2 mins until creamy and smooth.
Add the egg and whisk until combined.
Add the vanilla and flour and mix with a wooden spoon to form a smooth dough.
Cover the bowl with clingfilm and chill for 10 mins.
Preheat the oven to gas 4, 180°C, fan 160°C.
On a lightly floured surface, roll out the dough to about 2mm thick.
Cut out biscuits using a 6cm heart-shaped cookie cutter.
Reroll the trimmings as necessary until the dough is used up.
Place the biscuits on baking sheets lined with nonstick baking paper and bake for 12-15 mins until pale golden and turning crisp around the edges.
Transfer to a wire rack and leave to cool completely.
Melt the dark and white chocolate in separate heatproof bowls each set over a small pan of simmering water.
Dip half the biscuits halfway into the dark chocolate and sprinkle the chocolate-coated side with coloured strands.
Repeat with the remaining shortbread biscuits and white chocolate.
Place on a wire rack to cool and set.
The decorated biscuits will keep for a week in an airtight container.