Line 2 large baking trays with baking parchment and set aside. Cream together the butter, Vanilla Extract and sugar until a smooth mixture is formed. Add the flour and mix to form a biscuit dough, if the dough is too crumbly add 1-2 tsp of milk to help bring the dough together.

Once the dough is formed, roll out to a thickness of approx. ½ cm on a surface lightly dusted with flour.

Using a crown cutter, cut out approx. 12 crown shapes, re-rolling as necessary. Place the crowns onto your prepared baking tray spaced slightly apart and prick each biscuit with a fork. Pop in the fridge to chill for 30 minutes – this helps the biscuits retain their shape when baked.

10 minutes before the biscuits are ready to bake pre-heat your oven to 180°C/ 160°C fan/ Gas Mark 4. Place your biscuits in the oven to bake for 15-20 minutes, until they are golden brown in colour. Remove the biscuits from the oven and leave to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.

Once your biscuits have cooled, it’s time to decorate! Rehydrate your Egg White Powder following the instructions on pack. Pop into a large bowl and add the icing sugar and Vanilla Extract. Whisk using an electric hand whisk for about 3-4 minutes until you have a thick, glossy mixture. Put the icing into a piping bag and cut a small hole in the end. Use your icing to flood the top of your biscuits – first make an outline with your icing and then fill in the centre using a toothpick to help spread the icing around your biscuit. Leave your icing to set for about 30 minutes.

Once your icing has set, use the remaining icing, gold decorating icing and sprinkles to decorate your crown biscuits creating various designs. Your beautiful royal crown biscuits are new ready to serve!