Glazed chocolate ginger hearts

Beat together the butter and sugar until pale and creamy. Add the egg and treacle. Sift the flour and spice into the bowl and mix all the ingredients together to form a firm dough. Knead lightly and chill for 30 minutes.

Lightly grease two baking trays. Roll out the dough on a lightly floured surface to a thickness of about 8mm/3/8 inch and cut out heart shapes, using a biscuit cutter. Transfer the shapes to a baking tray, spacing them slightly apart. Re-roll the trimmings to make more biscuits. Bake in a preheated oven, 180 oC/350 oF/Gas Mark 4 for about 10-15 minutes until slightly risen. Transfer to a wire rack and leave to cool.

Melt the plain and milk chocolate in separate bowls. Using a spoon, spoon the plain chocolate over half the biscuits or dip into the bowl, reserving a little for decorating. Lay a white chocolate button in the centre of half of the coated biscuits. Use the milk chocolate to cover the remaining biscuits, again reserving a little and laying a white chocolate button in the centre of half of the coated biscuits.

Put the reserved milk chocolate in a piping bag fitted with a fine nozzle and pipe wavy lines over the edges of the buttons on the plain chocolate covered biscuits. Pipe lines back and forth over the remaining biscuits covered with plain chocolate. Use the reserved plain chocolate to decorate the biscuits covered in milk chocolate and buttons the same way. Leave to set.

Store in a cool dry place for up to two days.