Heat oven to 200C/180C fan/gas 6.
Line 2 baking trays with baking
parchment. Melt the butter, sugar and
syrup in a small saucepan. Mix in the
vanilla, remove from the heat and leave
to cool for 10 mins.
Sieve the flour and bicarb into a bowl.
Pour in the butter mixture, add the egg
and stir together to form a stiff-ish dough.
Pop the dough in the fridge for 10 mins to
chill and firm up. Roll out the dough on a
floured surface to 5mm thick, then use an
egg-shaped cutter to stamp out 15 biscuits
– re-roll the dough if necessary. Poke a
lollipop stick or coffee stirrer up into the
bottom of each biscuit, then bake for
12 mins until golden.
Knead some food colouring into lumps
of fondant icing. Roll out on a surface
lightly dusted with icing sugar, then use
the cutter to cut out matching egg shapes.
Use the icing pens to dot a little icing on
each biscuit, then stick on an icing shape.
Decorate the biscuits with the icing,
or pipe on names if you’re planning to
use them as place names for Easter
lunch. Let them dry, then gently wrap
in cellophane and tie with ribbons, if
you’re giving them as gifts.