Line a large baking tray with baking parchment. In a bowl, beat the butter and sugar together until soft and creamy. Stir in the Vanilla Extract. Add the flour and stir into the creamed mixture, then bring together with your hands to form a firm dough, if the dough does not come together easily add a one teaspoon of water to the dough.

Place the dough on to a lightly floured surface and knead gently until smooth. Roll out to a thickness of 1cm - the mixture will be quite short. Cut out the dough using round cutter approx. 11cm diameter (if you do not have a round cutter use an upturned glass).

Arrange the biscuits on the baking tray, spaced slightly apart, use a straw to cut a small hole in the top of each biscuit. Chill the biscuits in the fridge for 30 minutes, this will help stop the biscuits spreading. 10 minutes before baking preheat the oven to 190˚C/ 170˚C fan oven/Gas mark 5. Bake for about 15 minutes until lightly golden. Cool for 5 minutes then transfer to a wire rack to cool completely.

Once the biscuits have cooled, make the royal icing. Make up the egg white powder following the instructions on pack. Add the icing sugar one tablespoon at a time, until all the icing sugar has been added and the icing is thick, smooth and white, finally stir through the Vanilla Extract. Pop your icing into a piping bag and cut a small hole in the end.

Pipe the outline of the biscuit using the icing and then flood the centre, you might want to use a cocktail stick to help pop any air bubbles in the icing and to help spread out the icing to cover the whole biscuit.

Allow the icing to set then use the Gold Decorating Icing to personalise the biscuits and add details. Finally use the royal icing to help stick the Sprinkles to the biscuits.

Thread some string through the hole in each biscuits and tie to create a loop to hang the biscuits. Leave your biscuits to set and hang on your tree or wrap you biscuits in cellophane and tie with a ribbon for the perfect gift!