Begin by adding the butter and light brown sugar to a bowl. Using a hand or electric whisk beat the two together until they’re creamy.

Next add the golden syrup, vanilla extract and almond butter and whisk again until combined.

Add the flour, oats, cinnamon and salt and combine and then finally fold through the raisins.

Line a couple of baking trays with parchment paper and using a heart mould place some of the cookie dough inside it. Press down so the dough fills the mould, and then carefully remove the mould.

Repeat with the rest of the dough until there isn’t any left. Make sure there is plenty of space between the cookies on the trays, as they will spread when they cook.

Place the trays in the fridge for at least 1 hour to chill.

When ready to bake preheat the oven to 160c. Place all of the trays in the oven and cook for approx. 20 minutes.

Note the cookies on the lower shelves may need a few minutes longer. Also note that the cookies will still be soft when they’re taken out of the oven, but they’ll quickly harden. Enjoy!