Put the butter and sugar into the bowl of a food processor and blitz until smooth and creamy. Add all the other ingredients and pulse until the dough starts to cling together.
Remove from the bowl and squish together with your hands to form a large lump of dough. Wrap in clingfilm and refrigerate for 30 minutes.
Preheat your oven to 200 C.
Dust a little plain flour onto a clean workbench and use a rolling pin to roll dough out to a thickness of around 5mm. If the dough is sticking to the rolling pin, just sprinkle with a little extra flour.
Cut desired shapes and place onto a lined baking tray, leaving a little room in-between each shape. Keep squelching the dough remnants back together and re-rolling to cut out as many shapes as possible.
Cook for 15 minutes, or until the edges are just starting to turn golden. Remove from the oven, allow to cool for 5 minutes and transfer to a wire rack to cool completely.
The biscuits can be eaten as is, or make a simple icing mixture (just add water to icing sugar until desired consistency, adding a few drops of food colouring if desired) and decorate as to your heart’s desire.
Store in a sealed container for up to one week (don’t worry, they won’t last that long).
