Fairy wand biscuits

• soft butter↗175g g

  plus extra for greasing

• golden caster sugar↗100g g
• plain flour↗250g g

  plus extra for dusting

• yolk↗1

  (freeze the white for another recipe)

• vanilla extract↗½ tsp tsp
• icing sugar↗250g g
• sprinkles↗

  to your choice, for decoration

• star-shaped cutter
• 12‑15 cupcake sticks or lollipops
• colored ribbons↗

  (optional)

Step-by-step instructions

1. 1

   Place the softened butter, golden caster sugar and plain flour into a food processor with a pinch of salt. Blend until the mixture becomes sandy. Add the yolk, vanilla extract and 1 tbsp cold water, and blend again until the dough comes together into a ball. Turn out onto a surface and briefly knead until the flour is fully incorporated. Form a disc, wrap it and chill for 30 minutes or up to two days. It can be frozen for up to two months. If it has been chilled for more than 1 hour, let it sit at room temperature for 10 minutes before rolling out.

2. 2

   Line two baking trays with parchment paper. Preheat the oven to 180 °C/160 °C with convection/gas 4. Roll out the dough on a lightly floured surface until it is slightly thicker than a one‑pound coin. Cut out stars using the cutter, carefully transfer them to the trays and gently insert a cupcake stick into the base of each. Bake for 12‑15 minutes until the edges are golden (you may need to do this in batches). Cool on the trays for 5 minutes, then transfer to a wire rack to cool completely.

3. 3

   Mix the icing sugar with 2‑3 tsp water to make a thick glaze. Spread it over the cookies, then sprinkle with the sprinkles. Let set for 1 hour, then, if desired, tie colored ribbons around the sticks. Best eaten within 24 hours, but can be stored in an airtight container for up to three days.