175g softened butter

plus extra for the tin

100g golden caster sugar

250g plain flour

plus extra for dusting

1 egg yolk

(freeze the white for another recipe)

½ tsp vanilla extract

250g icing sugar

sprinkles

of your choice, to decorate

You'll also need

star-shaped biscuit cutter

12-15 cake pop or lolly sticks

coloured ribbons

(optional)

step 1

Tip the butter, caster sugar and flour into a food processor with a pinch of salt. Blitz until the mixture looks sandy. Add the egg yolk, vanilla extract and 1 tbsp cold water, and blitz again until the dough clumps together. Tip onto a surface and knead briefly until all the flour is incorporated. Shape into a disc, wrap and chill for 30 mins, or up to two days. Will keep frozen for two months. If chilled for longer than 1 hr, leave at room temperature for 10 mins before rolling out.

step 2

Line two baking trays with baking parchment. Heat the oven to 180C/160C fan/gas 4. Roll the dough out on a lightly floured surface until it's a little thicker than a GBP1 coin. Stamp out stars using the cutter, then carefully lift onto the baking trays and gently push a lolly stick into the base of each. Bake for 12-15 mins until golden at the edges (you may need to do this in batches). Cool on the trays for 5 mins, then transfer to a wire rack to cool fully.

step 3

Combine the icing sugar with 2-3 tsp water to make a thick icing. Spread this over the biscuits, then scatter with sprinkles. Leave to set for 1 hr, then tie ribbons around the wands, if you like. Best eaten within 24 hrs, but will keep in an airtight container for three days.

Recipe Source: Good Food

Kindly check the ingredients before you start the recipe.