TODAY’S RECIPE: Snowflake biscuits

THESE treats are fun for children to cook. Makes: 25.

Ingredients

200g unsalted butter, softened 200g golden caster sugar 1 large egg ½ tsp vanilla extract 400g plain flour, plus extra 500g pack ready-toroll fondant icing Honey, for sticking 100g royal icing sugar To decorate: silver balls and sprinkles

Method

1. Heat oven to 200c/180c fan/gas 6 and line a baking sheet with parchment. In a bowl beat butter until soft and creamy. Beat in caster sugar, egg and vanilla, and finally flour. If dough feels sticky, add a little more flour and knead it in. Chill for 20 minutes in the fridge.

2. Roll dough on a lightly floured surface to the thickness of a £1 coin. Cut out snowflake shapes using a cutter. Re-roll off-cuts and repeat.

3. Bake for eight to ten minutes or until edges are beginning to brown. Leave to cool.

4. Roll out fondant icing to the thickness of a 50p piece. Use cutter to stamp out icing. Brush each biscuit with a tiny amount of honey and press an icing snowflake on top.

5. Mix icing sugar with enough water to make it pipeable, spoon into a piping bag with a straight nozzle. Pipe patterns on snowflakes and decorate with silver balls and sprinkles. Leave to dry completely.