Basic Biscuit Dough

Sieve the flour, baking powder and salt into a bowl and set aside.

In a large bowl cream the butter and sugar until pale. Beat in the egg and vanilla extract.

Add the flour to the butter mix and mix until the dough is formed.  Wrap the biscuit dough in clingfilm and chill for at least one hour.

Preheat the oven to 170°C (150°C fan, gas mark 3). Roll the dough out on a lightly floured surface to about 0.5cm.

Cut out the biscuits and transfer to baking sheet. Roll up the trimmings and repeat stages above to make more biscuits. Bake for 8 – 12 minutes until golden.

Remove and transfer to a cooling wire and leave until completely cool before decorating.

The baked biscuits can be stored in an air tight container and are best eaten within 1-2 days. Alternatively, freeze your biscuit dough (wrapped in cling film) for up to 2 months. Allow to defrost in the fridge before baking.