Preheat oven to 190°C/170°fan/Gas 5 and line 2 baking trays with baking paper. Cream butter with 150g (5oz) icing sugar until light and fluffy.
2
Mix in vanilla extract and egg yolk, then fold in flour to form a firm dough. Wrap in clingfilm and chill for an hour.
3
On a floured surface, roll out chilled dough to a 3mm (⅛in) even thickness. Cut out stars using a star-shaped cutter. Re-roll trimmings until all dough has been used up.
4
Place on lined trays and bake for 10-12 minutes until golden brown. Cool on wire racks.
5
In a wide, shallow bowl, mix remaining icing sugar with lemon juice and 3-4 tablespoons boiling water to make a glace icing.
6
Squeeze 3 small blobs of each food colour over icing, then swirl together with a skewer to create a marbled effect.
7
Dip cooled biscuits into icing, keeping as flat as possible, then place on wire racks to dry.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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