Preparation

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  1. Preheat the oven to 190 degrees or 170 degrees fan oven. Line a baking tray with baking parchment.
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  2. In a large bowl, place the softened butter, cut into small pieces, add the caster sugar and cream them together well.
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  3. Crack the egg into a small bowl and whisk it. Beat it into the butter and sugar, adding it just a little at a time until everything is well combined. Then drop in the vanilla extract and mix that in too.
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  4. Sieve the flour into the mixture and fold it in, stirring until it forms a smooth dough. I found that I needed to add just a few drops of milk to bring the dough together.
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  5. Scoop the dough out of the bowl with floured hands, and roll it out on a floured surface
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  it should be just over half a centimetre thick. Cut into rounds
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  I used a cutter that was 5.5 centimetres in diameter. Carefully place the biscuits on the lined tray and bake for 12-15 minutes until a pale golden brown. Allow to cool for a few minutes then lift carefully onto a cooling rack.
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  6. Break the chocolate into pieces and place in a Pyrex bowl over a pan of gently simmering water, without touching the water. Stir constantly until the chocolate is just melted, then turn off the heat. Put about half a teaspoon of melted chocolate o
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  7. When the chocolate has hardened, use the white icing to draw a small circle around the middle of a biscuit, with another larger concentric circle around it. Use a small knife or a skewer to draw 6 lines out from the middle, pulling the icing sligh
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  * I used a tube of ready-made icing for convenience
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  it is easily available in most supermarkets now, comes with its own nozzles and is fairly easy for children to use. However, you can make your own lemony icing by mixing together a few teaspoons of icing sugar and lemon juice until you reach the desi