MAKE DOUGH: Put all ingredients for the dough in the bowl of a stand mixer with the dough hook or paddle fitted. Run the mixer for 5 minutes until the mixture forms a smooth, rather stiff dough and comes away from the sides of the bowl. If the dough is dry and crumbly, add a splash more milk. Turn the dough out onto the work surface, knead briefly, then shape into a round and wrap in cling film. Set aside for 30 minutes.

CUT OUT HEARTS: Heat the oven to 180°C / 350° F / Gas 4 and line a tray with baking parchment / paper. Dust the baking paper lightly with flour and set aside. When the dough has rested, roll it out between two sheets of cling film to 1cm thick. Cut out as many hearts as you are able, re-rolling the dough as necessary. You can use either a large heart-shaped cutter or a stencil and a sharp knife.

BAKE HEARTS: Place the hearts on the baking tray and bake in the preheated oven for 20 minutes. Remove from the oven and use a skewer to make holes for ribbons (if using), then allow to cool on the tray for 5 minutes. Transfer to a wire rack to cool completely.

MAKE ICING: Meanwhile, make the royal icing. Using a stand mixer with the whisk attachment fitted beat the egg whites to firm peaks. With the mixer running, add the powdered sugar a tablespoon at a time until it is completely used up. Add the lemon juice to loosen the mixture a little, then divide the icing between 2-3 bowls for colouring. Colour each with a few drops of food colouring until the desired colour is reached and then transfer to piping bags.

DECORATE: When the Gingerbread Hearts are completely cool, use a piping bag to carefully pipe messages or decorations onto them. Allow to set completely (up to 24 hours) before threading with ribbon and giving them to your guests, or your sweetheart!