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
Method
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 them. Chill for 20-30 mins. Heat oven to 190C/fan 170C/gas 5 and line two baking sheets with non-stick baking paper.
STEP 2
Roll out the dough on a lightly floured surface to about the thickness of two 20c 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.
STEP 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.
