By Susan Ransome

This recipe is different from most biscuits in that icing sugar is used instead of regular sugar: the result is that it melts in your mouth and is very more-ish so you can’t have just one. It makes for a huge batch and often appears on a rainy weekend at my house in front of the telly.

Iced Butter Biscuits

250g softened unsalted butter
140g icing sugar
1 tsp vanilla extract
1 large free-range egg yolk
375g plain flour

1. Beat butter and sugar until very pale and fluffy.

2. Add vanilla and egg yolk and mix well.

3. Sift in flour and mix until it forms a firm dough (use your hands and work into a smooth ball.

4. Wrap the dough in cling film and refrigerate for one hour. (It can be frozen at this stage for later use).

5. Roll out the dough on a lightly floured surface to 1/4″ thickness and cut out into your desired shapes.

6. Place on lined baking sheets and bake for 12 minutes until pale golden.

7. Transfer biscuits to cool on a wire rack.

8. Prepare glace icing in as many contrasting colours as you wish and spread on to the completely cooled biscuits. Feast!