Prep Time: Allow time for chilling

1. To make the biscuits, use an electric whisk to cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla until well combined. Add the flour and a good pinch of salt and beat until it resembles large crumbs.

Please configure the Recipe Tip in the dialog.

2. Turn onto a lightly floured board and use your hands to bring the mixture into a ball. Divide into two and flatten each piece into a rough disc. Flour the discs on both sides and roll each one out to a thickness of 4-5mm in between sheets of baking paper. Place on a flat baking tray or board (you can stack them) and refrigerate for an hour or until chilled and stiff.

Please configure the Recipe Tip in the dialog.

3. Preheat oven to 180°c. Line 2 baking trays with baking paper. Stamp out the biscuit shapes using egg or bunny shaped cookie cutters. Place on the prepared baking sheets, leaving a little gap between each one. Re-roll the trimmings using a bit of flour and repeat until the dough is used up. Make sure the pastry is cold when you work with it, as it makes it much easier to handle.

Please configure the Recipe Tip in the dialog.

4. Bake for 12 minutes or until golden. Gently transfer to a cooling rack and allow to cool completely before decorating.

Please configure the Recipe Tip in the dialog.

5. To decorate, colour the melted white chocolate by using a toothpick to add a small amount of gel food colouring. If going for multiple colours, divide the melted chocolate into 2 or 3 small bowls and colour each one separately. Stir until combined and spoon a small amount on top of each biscuit. Using the back of a small teaspoon, gently push the melted chocolate towards the edges, making sure they look nice and tidy.

Please configure the Recipe Tip in the dialog.

6. Sprinkle over your favourite sparkly toppings and allow to set for 30 minutes.

Please configure the Recipe Tip in the dialog.