PRETTY LITTLE TEAPOT BISCUITS

MAKES 28 SMALL OR 12 LARGE PREP 45 MINS + CHILLING + SETTING COOK 20 MINS

1 In a medium bowl, using an electric mixer, beat butter, sugar and vanilla together until creamy. Add eggs, one at a time, beating well after each addition. Fold in flour until well combined.

2 Turn mixture out onto a floured surface. Lightly knead until smooth. Shape into a disc, wrap in plastic wrap and chill 30 mins.

3 Preheat oven to 180°C. Line two oven trays with baking paper.

4 Roll out dough between two sheets baking paper to 4mm thick. Using a 13cm or 7cm teapot-shaped cutter, cut shapes from dough. 125g butter, softened ½ cup caster sugar 1 tsp vanilla extract 2 eggs, lightly beaten 2 ½ cups plain flour, sifted mini icing flowers, silver cachous, icing hearts, to decorate 330g packet royal icing food colourings of choice

Transfer to trays. Chill 15 mins.

5 Bake biscuits 15-20 mins until pale golden. Cool 5 mins then transfer to a wire rack to cool completely.

6 Prepare royal icing following packet instructions and tint in desired colours. Transfer each icing mixture to a separate small snap-lock bag and snip off a small corner. Pipe around the border of each biscuit with assorted colours. Flood centre to fill with icing. Set aside 20 mins.

7 Using a different colour to the base icing, pipe on decorations such as stripes, dots, letters or shapes. Pipe on small dots of icing to attach flowers, cachous and icing hearts. Allow icing to set overnight.