Hanging Bauble Biscuits

For the dough: mix the flour with the sugar and salt in a mixing bowl. Make a well in the centre.

Beat together the egg and butter and pour into the well. Knead with your hands to a smooth dough. Shape into a ball and wrap in cling film. Chill for 30 minutes.

Heat the oven to 180°C (160° fan) 350°F gas 4. Line 2 baking trays with non-stick baking paper.

Roll out the dough on a floured surface about 4mm|1/4" thick. Cut out Christmas bauble shapes and place on the baking tray. Cut out holes (for hanging) in the top of each biscuit using a skewer.

Bake for 10-15 minutes until lightly golden. Place on a wire rack to cool completely.

Roll out the sugarpaste thinly on a surface dusted with icing sugar and cut out shapes to fit the biscuits. Brush lightly with water and attach to the biscuits.

To decorate: sift the royal icing sugar into a bowl and beat in enough lemon juice to give a smooth thick icing. Divide into small bowls and colour with food colouring as desired.