Iced Waltermelon Biscuits

For the cookies: sift together the flour and baking powder and set aside.

Beat together the butter and sugar in a mixing bowl until soft and creamy. Add the egg and vanilla and beat well.

Gradually add the flour mixture and mix to a soft dough. Wrap in cling film and chill for 1 hour.

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 lightly floured surface to a thickness of 5mm|1/4". Using 8-9cm|3"-3 1/2"cookie cutters cut rounds out of the dough. Cut the rounds in half and place on the baking trays.

Bake for 8-10 minutes until just golden and cooked through. Cool on the baking trays for 5 minutes, then place on a wire rack to cool completely.

For the icing: put all the ingredients into a bowl and beat well until smooth and thick.

Put half the icing into another bowl and add a little pink food colouring. Cover with a damp cloth.

Divide the remaining icing between 2 bowls and stir a little green food colouring into 1 bowl. Cover the white icing with a damp cloth.

Spoon the green icing into a piping bag and pipe a curved line on the cookies, as in the photo. Leave to set.

Spoon the white icing into a piping bag and pipe a curved line next to the green line and leave to set.

Spread the pink icing carefully on the cookies, as in the photo. Leave to set.