Princess Biscuits

Prehaet the oven to 180°C (160°C fan, gas mark 4). Lightly grease 2-3 baking trays.

Rub the butter into the flour until it forms bread crumbs, then stir in the sugar, vanilla extract and egg yolks and beat with a wooden spoon until it forms a dough.

Turn out onto a lightly floured work surface and knead lightly into a ball. Wrap in cling film and chill for 30 mins.

Roll the mixture out on a lightly floured work surface, then using cutters cut out your biscuits.

Bake for 10-15 mins depending on size and thickness or until just pale golden. Allow to cool for 10 mins on the baking trays, then transfer on to a cooling rack rack to cool completely.

To decorate, make up the royal icing sugar according to the pack instructions to make a stiff icing that will hold it’s shape. Divide the icing in half and place in covered bowls.

Mix one half with just enough water to make a very thick pouring consistency. Cover and set aside.  If colouring your icing, add a drop of food colouring to each mix.

Place the thicker icing in a piping bag fitted with a small plain writing nozzle and pipe the outline around the biscuits. Allow to dry for 5 minutes.

Place the  thinner icing in a piping bag and snip the end to pipe it into the outline. You can use a cocktail stick to help it flow up to the edge and in any small areas. Pop any air bubbles with the  cocktail stick too. Allow biscuits to dry overnight before storing in a cake tin.

Alternatively, you can decorate your biscuits with sugar paste icing. Use the biscuit cutters to create the correct shape and seal to the biscuit using warmed apricot jam. Decorate the biscuits with sprinkle decorations of your choice.