How to Make Easter Biscuits

* Renshaw Ready to Roll Icing 250g - Pastel Green, Pastel Yellow, Orange, Professional Pink, Latte

* Rolling Pin

* Easter Shaped Cutters

* Piping bag and Star Tip

* Edible Glue

* Modelling Tools

* Foodsafe Brushes

* 100g Softened Butter

* 75g Caster Sugar

* 1 Large Egg Yolk

* 200g Plain Flour (plus extra for flouring)

* Zest of 1 Lemon or Orange

* 1-2tbsp Milk

Measure the butter and sugar into a bowl along with the zest and beat together until light and fluffy. Beat in the egg yolks. Sieve in the flour and add enough milk to give a fairly soft dough.

Bring together, using your hands then wrap and chill in the fridge for 1 hour.

Preheat the oven to 180C/350F/Gas 4. Line two baking trays with baking parchment.

Remove from the fridge and roll out on a lightly floured work surface to a thickness of about 5mm/¼in. Use a variety of different Easter themed cutters to stamp out the shapes.

Place them onto the baking trays and bake for 10-15 minutes, or until pale golden-brown.

Transfer the biscuits to a cooling rack.

For the bunny, use the cutter to cut out the shape from icing rolled out to approximately 2-3mm thick (icing colour: Latte).

Attach the icing to the biscuit with edible glue.

Pipe royal icing using a small star nozzle for the bunny tails.

For the carrot, use the cutter on orange ready to roll icing then cut off the top piece using a knife.

Cut the top of the carrot out of green ready to roll icing, then use a knife to cut off any excess.

Attach the icing to the biscuit with edible glue.

Add detail to the carrots with a veining tool.

For the chick, use the chick cutter for the base piece of icing. Use a knife to cut off the beak and the feet. Use the tail part of the chick cutter to cut out a wing from yellow icing and attach in place with edible glue. Use the cutter to cut the beak and feet out of orange ready to roll icing.

Use a small ball tool or the end of a small paintbrush to make indentations for the eyes.