Prepare two baking trays by lining them with greaseproof paper/baking parchment.

In a large bowl, cream together the butter and sugar until light and fluffy.

Add the egg and the vanilla and beat in well.

Sift in the flour and baking powder. Add the salt and beat in until a dough has formed.

If the mix seems more soft than dough-like, add more flour gradually, 1 tbsp at a time. Do this until a firmer dough has formed.

Tip out onto a clean and floured surface and bring together into a disc. Flour a rolling pin and use this to roll the dough out until around ½ cm in thickness.

Cut out 22 biscuits (or more) using a standard sized circular cookie cutter, a heart shaped cookie cutter, and a sharp knife or culinary grade scalpel with a paper template for the lightstick shape. You will need to bring the dough together and roll back out again a couple of times to do this.

Place the cookies on the trays, leaving a little space in between each one. Place the trays in the fridge for now (optional).

Preheat your oven to 180°C [350°F] or 160°C fan.

Once up to temperature, place your trays on the middle shelves and bake for 8 – 10 minutes, until golden. They will continue to bake on the tray so don’t be tempted to bake for longer!

Once baked, leave to cool on the trays completely.

While your cookies are cooling, begin preparing your buttercream.

In a large mixing bowl, beat together the butter, sugar, vanilla extract, and a little splash of water until smooth.

Divide the buttercream into three smaller bowls, leaving an equal amount in the mixing bowl, and add a few drops of each food colouring to each one. Mix in until each one is a smooth colour.

Once your cookies are completely cool, start decorating.

Snip the very ends off four piping bags to create a pinpoint hole for each bag. Spoon in one colour buttercream per bag. Set aside for now.

Use the white writing icing pen to write the “H” in the centre of each lightstick shaped cookie. Use the yellow writing icing pen to write “golden” on the heart shaped cookies.

Serve immediately or leave to dry for at least 1 hour before placing in an airtight container.