These fun Christmas butter biscuits are made to share

In the mixing bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar for 2–3 minutes, until pale and fluffy. Add egg yolk and vanilla, then beat until combined.

In a separate bowl, whisk together flour, baking powder and salt. Gradually add to butter mixture, mixing on low speed until dough forms.

Divide into two discs, wrap in plastic wrap, then chill for 30 minutes.

Preheat oven to 190°C/170°C fan-forced. Line trays with baking paper. On a lightly floured surface, rollout dough to a 5mm thickness. Lightly dust cookie cutters and stamps
with extra flour. Cut dough into shapes with cutter, then press stamp in firmly, dusting cutter and stamp with extra flour each time.

Transfer to trays, then bake for 12–14 minutes, until edges are pale golden. Leave to cool on the trays. Biscuits can be served as-is or decorated with icing, as follows.

For royal icing, whisk egg white in a bowl until foamy. Gradually add icing sugar, stirring with a wooden spoon to combine. Add lemon juice and stir. Add a little extra lemon juice if needed to loosen. Transfer 2 teaspoons mixture to a bowl and tint black. Transfer 2 tablespoons mixture to a small bowl and tint pale pink. Transfer 2 tablespoons of the mixture to another small bowl and tint it pale peach (for skin colour). Transfer half remaining mixture to a bowl and tint red. Keep remaining mixture white. Transfer icings to small snaplock bags and snip edges.

Using the imprints on the biscuits as a guide, decorate biscuits with icing, allowing each colour to set completely before adding another colour onto the biscuit. Let them cool completely at room temperature to set.