Mix up the royal icing as shown on the packet
Add any food colouring you wish if you want to achieve a particular colour
Put the royal icing in a piping bag with a fine writing tube for best results.
Clamp the piping bag between your finger and thumb and use th epressure of your palm to start piping
Anchor the icing on a point of your biscuit. Lift your hand and with even pressure, guide the icing into the shape - you shouldn't need to touch the biscuits
Pipe the outline of your biscuits and let it set. Once all the outlines have been piped, add some water to the royal icing in the piping bag until it is the consistency of thick cream
You can then use this to flood the biscuit if you wish. Tap the biscuits lightly on the worktop until the icing levels out on the biscuit
If you want to add more icing in a pattern or different colour, let the bottom layer dry before attempting to pipe over it.