TODAY’S RECIPE: Iced Easter biscuits

FUN for the children. Makes: 18.

Ingredients

300g plain flour, plus extra for dusting 150g white caster sugar 150g slightly salted butter, chopped 1 large egg 2 tsp vanilla extract or vanilla bean paste

Method

1. Weigh flour and sugar into a bowl. Add butter and rub together with fingertips until mixture resembles wet sand, with no lumps. Beat egg with vanilla, then add to bowl. Mix briefly with a cutlery knife to combine, then use your hands to knead dough together — try not to overwork dough or the biscuits will be tough. Shape into a disc, then wrap in clingfilm and chill for 15 minutes. Heat oven to 180c/160c fan/gas 4. Line two baking sheets with baking parchment.

2. Dust a work surface with flour. Halve dough, then roll one half out to thickness of a £1 coin. Use an egg-shaped cutter to stamp out cookies, then transfer to a baking sheet, leaving a space between. Repeat with other half of the dough.

3. Bake for 12 to 15 mins, until pale gold. Cool for ten minutes, then transfer to a wire rack to cool fully. Decorate to your liking with icing. Will keep in an airtight container for five days.

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