Vanilla sugar cookies for icing

# What you need - 225g unsalted butter, soft - 200g caster sugar - 1 large egg - 2 tsp vanilla extract - 400g plain flour - 1/2 tsp baking powder - 1/4 tsp salt

# Method 1. Cream the butter and sugar until light. 2. Beat in the egg and vanilla. 3. Add the flour, baking powder and salt. Stop as soon as the dough comes together. 4. Chill for 1 hour. 5. Roll to 6mm if you want a sturdy biscuit for a topper, or 4mm for a thinner cookie. 6. Cut and bake at 170°C fan, 180°C conventional, for 8 to 11 minutes. Take them out when the centre is set and the colour is still pale. 7. Cool completely.

# Icing For a smooth top, mix 250g icing sugar with about 2 tablespoons of water or lemon juice until it is thick enough to coat the back of a spoon. Flood the biscuit and leave it overnight. Put an edible topper on once the icing is dry to the touch, or set the topper into the icing while it is still wet if you want it fixed in place.