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Iced Easter biscuits

Junior chefs can help make and decorate these pretty Easter biscuits
Ingredients 100 g butter, at room temperature 150 g light brown soft sugar 1 medium free-range egg, lightly beaten 225 g plain flour 0.5 tsp baking powder 0.5 tsp ground mixed spice 1 tsp ground ginger 200 g icing sugar You will also need:
Easter cookie cutters Piping bag
Method Cream the butter and sugar together in a bowl until light and smooth. Stir in the egg with 1 tablespoon of the flour. Stir in the remaining flour, the baking powder, mixed spice and ginger until the mixture comes together as a dough. Wrap in clingfilm and chill for 30 minutes.
Preheat the oven to 180°C, fan 160°C, gas 4. On a floured surface, roll out the dough to the thickness of a pound coin. Using the Easter cookie cutters, stamp out biscuits and place onto baking sheets – you’ll need to do this in batches.
Bake for 10-12 minutes, until just golden. Transfer to a wire rack and let cool completely.
Mix the icing sugar with 1 1/2 tablespoons water. Spoon int…