Line a large baking tray with baking parchment. In a bowl, beat the butter and sugar together until soft and creamy. Add the vanilla extract, flour and stir into the creamed mixture, then bring together with your hands to form a firm dough. (If the dough does not come together easily add a one teaspoon of water to the dough.) 

Place the dough on to a lightly floured surface and knead gently until smooth. Roll out to a thickness of 1cm - the mixture will be quite short. Cut out the dough using a round cutter of your choice. 

Arrange the biscuits on the baking tray, spaced slightly apart, then use a straw to cut a small hole in the top of each biscuit. Chill the biscuits in the fridge for 30 minutes- this will help stop the biscuits spreading.  

10 minutes before baking, preheat the oven to 190˚C/ 170˚C fan oven/Gas mark 5. Bake for about 15 minutes until lightly golden. Cool for 5 minutes then transfer to a wire rack to cool completely. 

Once cooled it’s time to begin decorating; knead your fondant Icing on a surface lightly dusted with icing sugar until soft and pliable. Roll out to a thickness of about ½ cm. Using your cutter, cut your icing. Pop a small blob of the writing icing onto the biscuits and pop your icing on top. (You can also leave them plain and decorate the top with the writing icing.) 

Now time to get creative! Use your Christmas Decorating Icing to decorate your Christmas patten. Use the sprinkles to add some more decorations and allow your creativity to flow! Leave your biscuits to set for a few hours before wrapping up ready to decorate your tree.