Directions:

1. Preheat the oven to 180ºC. Lightly grease two baking trays and line with baking paper.

2. Measure the butter and sugar into a bowl and beat together until light and fluffy. Beat in the egg yolk. Next, sieve in the flour and spices and add enough milk to give a fairly soft dough. Bring together, using your hands, to make a soft dough.

3. Knead the biscuit dough mixture lightly on a lightly floured work surface. Roll out to a thickness of 5mm. Cut out using shaped cutters.

4. Place the biscuit shapes on the prepared baking trays and bake in the preheated oven for 10 to 15 minutes. Remove from the oven and lift on to a wire rack to cool.

5. To make the icing, whisk the egg white and lemon juice together in a bowl. Gradually add icing sugar, whisking constantly. You are aiming for a mixture that looks like thick whipped cream with soft peaks. This is the best consistency for piping.

6. If using food colouring, divide the icing into separate bowls and mix in food colourings of your choice until you achieve the correct shade.

7. Spoon a little icing into a piping bag and pipe your decorations on the biscuits. If you want to fill in an area with icing you should outline with the piping bag first, allow to dry for a few minutes and then flood the biscuit with a softer icing. To do this, add a little extra water, a few drops at a time, but make sure it is not so runny that it doesn’t keep its shape.

8. When filling in shapes start from the outside and work towards the middle being careful not to put too much icing on. If air bubbles appear, prick them with a pin. Let the cookies dry overnight and then add any other decorations such as lollies or sprinkles the next day.