- 350g plain flour, plus extra
- 200g salted butter, cubed
- 120g golden caster sugar
- 2 tsp vanilla extract
- 2 egg yolks
For the icing
- 2 x 300g tubs ready-to-use royal icing (We used Dr Oetker, Sainsbury's)
- red and yellow food colourings
Whizz the flour and butter until the mixture looks like breadcrumbs. Add the sugar, vanilla and egg yolks and whizz to a smooth dough. Roll the dough on a lightly floured surface into 2 sausage shapes about 4-5cm in diameter. Wrap in cling film and chill for at least 30 mins.
Heat oven to 180C/160C fan/gas 4. Cut the dough into 4mm-thick slices and arrange on baking sheets, spaced slightly apart. Bake for 15 mins or until pale golden. Transfer to a wire rack to cool.
Heat icing following pack instructions. Add a little food colouring to each tub and ice half the cookies in yellow, and decorate with red, then ice the other half red and decorate in yellow. Leave to dry.