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Recipe by Lesley Waters

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1. Tip the icing sugar, vanilla extract, egg yolk and butter into a mixing bowl, then stir together with a wooden spoon (or pulse in a food processor until well combined). Add the flour and mix to a firm dough. Shape the dough into two flat discs and wrap in clingfilm. Chill for 20-30 mins. Heat oven to 190C/fan 170C/gas 5 and line two baking sheets with non-stick baking paper.
2. Roll out the dough on a lightly floured surface to about the thickness of two £1 coins. Cut out Christmassy shapes (use a cutter if you like) and place on the baking sheets. Using the tip of a skewer, cut a small hole in the top of each cookie. Bake for 10-12 mins until lightly golden.
3. Lift the biscuits onto a wire rack to cool. Meanwhile, mix the icing sugar with a few drops of cold water to make a thick, but still runny icing. Colour with edible food colouring, if you like. Spread it over the cooled biscuits, decorate with edible balls and thread with ribbon when dry.

Per serving

233 kcalories, protein 2g, carbohydrate 34g, fat 11 g, saturated fat 7g, fibre 1g, sugar 19g, salt 0.2 g

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Ingredients

• 140g icing sugar , sieved
• 1 tsp vanilla extract
• 1 egg yolk
• 250g butter , cut into small cubes
• 375g plain flour , sieved

TO DECORATE

• 200g icing sugar , sieved
• edible food colouring , optional
• edible gold and silver balls
• approx 2m thin ribbon cut into 10cm lengths

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Difficulty and servings

Makes 20 biscuits

Preparation and cooking times

Prep 10 mins

Cook 12 mins

Plus chilling time

(raw dough)

Ingredients

• 140g icing sugar , sieved
• 1 tsp vanilla extract
• 1 egg yolk
• 250g butter , cut into small cubes
• 375g plain flour , sieved

TO DECORATE

• 200g icing sugar , sieved
• edible food colouring , optional
• edible gold and silver balls
• approx 2m thin ribbon cut into 10cm lengths

Per serving

233 kcalories, protein 2g, carbohydrate 34g, fat 11 g, saturated fat 7g, fibre 1g, sugar 19g, salt 0.2 g

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