Scandinavian Cookie Platter

For the biscuits: sift the flour into a bowl and rub in the butter until the mixture resembles breadcrumbs.

Stir in the sugar, vanilla and egg and mix to a dough. Knead briefly, wrap in cling film and chill for 1 hour.

Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 large baking trays.

Roll out the dough 5mm| 1/4" thick on a lightly floured surface. Cut into the desired shapes and place on the baking tray.

Bake for 8-10 minutes until pale golden. Cool on the baking trays for 5 minutes, then place on a wire rack to cool completely. Sprinkle the finger biscuits with caster sugar while warm.

For the icing: sift the icing sugar into a bowl and beat in the lemon juice and just enough water to give a coataing consistency. Put some of the icing into another bowl and stir in a few drops of food colouring. Cover 1 bowl of icing with a damp cloth, until ready to use.

Spread the icing over some of the shaped biscuits, as in the photo and sprinkle with sparkling sugar, as in the photo. Leave to set.

Place a halved glace cherry in the centre of some of the round biscuits, attaching with a dab of icing. Decorate with flaked almonds and sift a little icing sugar over the top.