140g (5oz) softened butter
140g (5oz) caster sugar
2 drops vanilla essence
1 egg, beaten
285g (10oz) plain flour
a pinch of salt
1 x writing icing set (available from most supermarkets)
a sheet of clear cellophane for wrapping
Preheat the oven to 190°C/375°F/gas mark 5
Using a wooden spoon, beat the butter, sugar and vanilla essence together until creamy, then add the beaten egg, a little at a time. Sieve the flour and salt into the mixture and stir together to form a dough.
Roll the dough out onto a lightly floured surface to 1cm (1/2 inch) thick. Cut out using different shaped cutters. Arrange on a baking sheet and cook for about 10 minutes or until just beginning to turn brown. Lift onto a wire rack and cool.
Decorate the biscuits with the icing and leave to set.
8 oz self raising flour
4 oz butter
6 oz caster sugar
sift flour into a bowl, rub in butter, add sugar. add egg and mix to a dough. shapoe intoa long roll 2inch in diameter. wrap in foil and refridgerate overnight. cut as many cookes as rquired. the remainder of the roll can be refridgerated for up to a week