Cream the butter and sugar then beat in the vanilla, egg yolk and golden syrup. Divide into two bowls – you may weigh it and divide by two if you must.

To the vanilla bowl, sift over the flours and baking powder and mix with a spatula until a cohesive dough forms – just. Bring together, pat into a disk, cover with cling and chill.

To the chocolate bowl, sift over the flour, cocoa and baking powder and proceed as for the vanilla dough. Chill both for 20- 30 minutes.

Roll each disk of dough to a rectangle 5mm thick. I like my biccies to have substance. Either use a plunger cutter to cut the biscuits out, ensuring you tap the plunger up and down several times firmly, confidently to ensure you get a good imprint of its embossed pattern. If you don’t have a cutter (even a plain, non-plunger style one) then simply cut out rectangles of dough about 2x5cm – as long as the are all the same size, it doesn’t matter exactly what dimensions they are. Try to make even numbers of both vanilla and chocolate biscuits.

At this point, transfer your biscuits on to a lined baking tray (I use a silicone sheet for preference) and transfer to a fridge for at least an hour. Over night is fantastic as you can be very confident the next day that they will be firm enough that they won’t spread on baking.

Preheat your oven to 180°C. Take your biscuits directly from the fridge and put on the centre of the preheated oven and bake for 10-14 minutes until dry to the touch and a little puffed up. They shouldn’t have browned and a *gentle* prod will not leave an imprint.

Leave to cool on a tray until warm enough to slide on their lining paper (silicone or otherwise) onto a baking rack to cool – they are too tender to remove one by one at this stage but it is important to get them off the baking sheet which will retain heat and risk the biscuit continuing to cook when they should be cooling.

When cold, make the buttercream – whiz your strawberry pieces in a spice grinder for a few seconds until it turns to the texture of icing sugar. Beat the butter, icing sugar and strawberry powder for a good 5-10 minutes until light and fluffy. Add food colouring if you prefer a deeper pink a dot at a time.

Either using a piping bag with a plain nozzle with a 1cm opening or simply cut off a corner of a heavy duty food bag, pipe two rows of buttercream onto one of the vanilla biscuits then top with a chocolate one. Be generous – it’s a joy to be able to prize them apart and eat each half, with a good measure of buttercream on each.