• 100 g unsalted butter
  • 100 g Fairtrade caster sugar
  • 1 egg yolk
  • 1 tsp Madagascan vanilla extract
  • 200 g plain flour, plus extra for dusting
  • 180 g icing sugar, sifted
  • Chocolate sprinkles, chocolate beans, chocolate stars
  • 1 pinch salt (optional)


  1. 1

    In a medium bowl, beat together the butter and sugar until light and creamy. Beat in the egg yolk, vanilla extract, flour and a pinch of salt (if using). Mix until it forms a dough, then knead until smooth. Wrap in clingfilm and chill for 30 minutes.

  2. 2

    Preheat the oven to 180°C, fan 160°C, gas 4. Roll out the dough on a floured surface to a thickness of 5mm. Stamp out shapes with cutters and bake on a non-stick baking tray for about 10 minutes, until lightly browned. Cool on a wire rack.

  3. 3

    Place the icing sugar in a bowl and add cold water, a couple of drops at a time, until the icing has a thick pouring consistency. Spread a little on each cookie and decorate with sprinkles, chocolate beans or chocolate stars while the icing is wet.

Nutritional Details

Each serving provides
  • Energy 548kj 131kcal 7%
  • Fat 4.6g 7%
  • Saturates 2.6g 13%
  • Sugars 14.1g 16%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1763kj/421kcal

Each serving provides

20.9g carbohydrate 0.3g fibre 1.2g protein

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