Easter Biscuits

Preheat oven to 200°C, 400°F, gas mark 6.

Soften the butter and place in a large bowl with the caster sugar. Beat until smooth. Add the flour and beaten egg to make a dough.

Gather the dough into a ball. Place on a lightly floured work surface and roll out to 1cm (1/2in) thickness.

Using a cutter or templates cut from thick card, cut out Easter egg and chick shapes. Place on a lightly greased baking tray. Cook for 10–15 minutes until lightly golden. Cool on a wire rack.

Add 15ml (1tbsp) water to icing sugar to make up icing to pouring consistency. Divide the icing between bowls and add colouring. Coat biscuits. Reserve a little icing for decoration in covered bowls. Leave iced biscuits to set for half an hour then decorate with any pattern you fancy.

This recipe has one or more red traffic lights. It's fine to eat occasionally or as a treat.