Cream butter and sugar well.

Add in the almond extract, vanilla, egg yolk and beat well until soft and fluffy again.

Beat the freeze dried strawberry powder and some pink food colouring if using.

Beat in the flour until its more or less worked in (it will be a dry crumbly mix not dissimilar to shortbread in the making) then work in the chocolate - bring together with your hands.

Take lumps of dough about 1-2 tbsp worth and roll in the palms of your hands to a rounded tall cylinder shape and place on a lined baking tray (you will need to compact the dough as you shape it in your hands especially if using chunks of chocolate to ensure it all coheres together).

Bake in a preheated oven at 180˚C for 9-10 minutes, peeking towards the end to ensure they aren't browning.

Remove from the oven when just set but puffy in consistency and cool for a couple of minutes on the baking tray before carefully sliding onto a rack to finish cooling - gently push the tops down to flatten a little bit if they are "too" puffy after baking.