Butterfly Cookies

For the biscuits: heat the oven to 200C, 400F, gas 6. Grease 2 baking trays or line with non-stick baking paper.

Put the butter and flour into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs.

Add the icing sugar, egg yolks and a few drops of vanilla and mix to a soft dough. Wrap in clingfilm and chill for 30 minutes.

Roll out the dough on a lightly floured surface and cut into flower shapes with a scalloped edged cutter.

Place on the baking trays and bake for 10-15 minutes until pale golden. Leave on the baking trays for 2 minutes to firm up then remove to a wire rack to cool.

For the decoration: Mix the royal icing sugar with a little water, adding a little at a time, until it is thick and smooth and of a piping consistency. Divide the icing into batches, then add the colours you want to each bowl.

Spoon the icings into separate small plastic bags and cut off the merest tip of each bag, to allow the icing to be piped.