Festive all-butter biscuits

Ingredients:

• 200g LURPAK unsalted butter, softened
• ¾ cup (150g) caster sugar 
• 1 egg yolk 
• 1 tsp (5ml) vanilla essence 
• 2 ⅓ cup (350g) plain flour, sifted + extra for dusting 

Icing:

• 2 ⅓ cup (305g) icing sugar 
• 3 Tbsp (45ml) lemon juice 
• 2-4 Tbsp (30-60ml) water

Method:

1. Preheat oven to 180°C. 
2. Cream together LURPAK butter and sugar until light and fluffy, using an electric whisk.
3. Add egg and vanilla essence and whisk until combined.
4. Add flour, whisking until a dough forms (scrape sides and bottom of the bowl as you go). 
5. Place dough on a lightly floured surface, pressing to form a single ball. (On a hot day, you might need to chill the dough at this point for a few minutes if the mixture is very soft.)
6. Roll dough out on a lightly floured work surface to about ½ cm thick.
7. Cut out shapes using assorted cookie cutters and place onto a lined baking tray. Re-roll off-cuts and repeat until all the dough is used. 
8. Chill biscuits for 15-30 minutes or until firm. 
9. Bake on the middle rack for 8-12 minutes or until just coloured on the edges. (Remember, cookies will only become crisp once cool.)
10. Remove biscuits and place on a wire rack to cool completely. 
11. For icing, sift icing sugar and stir in lemon juice
12. Add a tablespoon of water at a time until the mixture has a thick toothpaste-like texture. 
13. Place icing in a piping bag and decorate biscuits. 
14. Place biscuits on a wire rack until icing is set. 
15. Serve or store in an airtight container.