1Preheat oven to slow, 150 C. Line 2 oven trays with baking paper.
2In a large bowl, using an electric mixer, beat butter and icing sugar together until pale and creamy. Beat in egg and vanilla. Lightly fold in flour to form a soft dough.
3Turn dough out onto a lightly floured surface and shape into 2 discs. Wrap in plastic wrap; chill 15 mins.
4Roll each disc out between 2 sheets baking paper until about 4 mm thick.
5Using an 8-cm egg-shaped cutter (or an egg ring bent into shape), cut out biscuits. Cut each shape in half, in a zigzag pattern.
6Arrange biscuits on trays 1cm apart. Bake 12 to 15 mins. Allow to cool on trays 5 mins, before transferring to wire rack to cool completely.
7ICING To make icing, sift icing sugar into a large bowl. Add butter and water, stirring to form a spreadable consistency. Divide into 3 bowls and tint with food colouring. Transfer icing to separate snap-lock bags.
8Pipe icing around outline of biscuits to create a border. Flood with remaining icing to fill. Pipe on patterns, such as dots or stripes, using other coloured icing. Allow to set.
Recipe & Photo: BauerSyndication.com.au