Ingredients

• 200g/7oz self raising flour
• 100g/3½oz caster sugar
• 100g/3½oz butter
• plus extra for greasing
• 1 large free-range egg
• lightly beaten
• 1 tsp vanilla extract
• white and blue fondant icing
• white and black writing icing
• sprinkles
• 48 small chocolate balls

Directions

• Pre heat the oven to 180C/350F/Gas 4.
• Mix the flour and sugar together in a bowl
• then rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
• Add the egg and vanilla essence and mix to form a soft dough.
• Roll out onto a well-floured work surface and cut into rounds. Place on greased baking sheets and bake for 10-12 minutes
• or until golden brown.
• Cool on a wire rack. When completely cool decorate.
• Roll out the white fondant icing and cut out circles the same size as the biscuits
• brush the backs of the circles with a little cooled boiled water and stick them to the biscuits
• smoothing down the icing as you stick it on.
• Roll out the blue icing and cut out more circles
• then cut these in half and using a little more water and stick on top of the white icing for the hats.
• Brush the hats with water in places where you want the sprinkles to stick and then sprinkle!
• Pipe decorations on the hat with the white writing icing
• then pipe a small blob for the hat bobble and another for the nose – stick on the chocolate balls. Pipe black eyes and mouth then leave to set.