1 tsp bicarbonate of soda
2 tsp mixed spice
175g/6oz light soft brown sugar
1 free-range egg
4 tbsp golden syrup
Add the flour, bicarbonate of soda, mixed spice to the bowl of a food processor. Add the butter and blend until the mix looks like breadcrumbs and then add the sugar.
Add the egg and golden syrup to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in clingfim and leave to chill in the fridge for 15 minutes.
Preheat the oven to 180ºC/350ºF/Gas Mark 4. Line two baking trays with greaseproof paper.
Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface. Using cutters, cut out the heart shapes, cutting a rectangular notch out to accommodate the rim of a mug later. Place on the baking tray, leaving a gap between them.
Bake for 12-15 minutes, or until lightly golden-brown. If the notch has spread too much, use a blade to push back into shape while still hot. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling.
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