Directions

1Beat together sugar and butter then beat in egg and adding vanilla, followed by flour,

2Use hands to mix in dough in to a ball

3Wrap in glad wrap and refrigerate for an hour

4Roll out into 5mm thickness and cut into desired shapes

5Put on to a grease proof paper lined tray and refrigerate agin for 30mins

6Line SC with grease proof paper and place in biscuits, on high for 30mins with tea towel under lid

7Decorate as desired when cooled