How to Make Unicorn Biscuits

Preheat the oven to 350°C/160°C Fan/Gas 4.

Line two baking trays with baking paper.

In a bowl, beat together the butter and sugar until light and fluffy. Beat in the egg yolk and vanilla extract. Sieve in the flour and add enough milk to make a fairly soft dough. Use your hands to bring the dough together, giving it a light knead on a work surface.

Wrap the dough in cling film and chill in the fridge for 30 minutes.

Remove the chilled dough from the fridge and put on a lightly floured work surface. Roll out to a thickness of a pound coin.

Use the cutters to cut out unicorn shapes and place on the prepared baking trays.

Bake in the preheated oven for 15 minutes, or until pale golden brown. Use a palette knife to lift the biscuits onto a wire rack to cool.

Roll out the white icing on a surface lightly dusted with icing sugar. Use the cutters to cut out the same number of shapes as biscuits. Brush the back of each icing shape with a little edible glue and fix to the surface of each biscuit.

Put two tablespoons of royal icing in a piping bag fitted with a no.1 round decorating tip. Pipe the unicorn horn detail on each biscuit. Leave the icing to set hard.

Whilst the royal icing is drying, add details to the face. Use a black edible marker to draw on the eyes and pink lustre dust for the rosy cheeks.

Mix a little gold lustre dust with a few drops of lemon juice and paint the unicorn horns, snouts and hooves.

Divide 300g of royal icing between three bowls and colour each in pastel shades of blue, pink and yellow using food colouring. Lay a piece of cling film 30cm long on a flat surface. Pipe or spoon each colour into three rows in the middle of the cling film. Roll the cling film into a long sausage and twist the ends to seal.

Fit a piping bag with an open star tip no.32 and feed one end of the cling film into the bag and through the nozzle.

Snip off the end of the cling film with scissors.

Leave the icing to set before serving up the biscuits to your guests.