Ingredients

Step by step

1. Put the butter and sugar in a large mixing bowl, then beat with an electric hand mixer for a few minutes until light and fluffy (or longer with a wooden spoon). Beat in the egg and vanilla until combined. Tip in the flour and salt, then stir with a wooden spoon until the mixture comes together into a dough. Use your hands towards the end to bring together into a soft ball of dough. Flatten slightly into a round, wrap and chill for 1 hour to firm up.

2. Line two large baking trays with baking paper. Divide the dough in half and lightly dust your work surface with flour. Roll out each piece of dough until 3-5mm thick. Use biscuit cutters of your choice (we used 7cm-diameter fluted round cutters) to stamp out biscuits and transfer to the prepared trays. Re-roll the scraps, as necessary, and allow a little space between the biscuits for spreading. Chill again for 30 minutes. Meanwhile, preheat the oven to 180°C, fan 160°C, gas 4.

3. Bake the biscuits for 12-14 minutes until turning golden brown at the edges. Leave to cool on the trays.

4. To ice the biscuits, sift the icing sugar into a large mixing bowl. Gradually stir in enough water until you have a smooth, fairly thick icing (about 2-3 tablespoons of water). Stir in a few drops of food colouring gel (if using) to colour the icing to your desired shade, or divide the icing among bowls and create different shades. Use a teaspoon to spread the icing onto the cooled biscuits, then leave to set. Store in an airtight container for up to 5 days.

   *Check your food colouring is gluten-free, if required.