Team flag biscuits
- 125g butter
- 75g caster sugar
- 1 egg yolk, beaten
- 200g plain flour
- Pinch of salt
- 450g royal icing sugar
- Tubes of coloured writing icing
Pre-heat the oven to 180C/170C Fan/Gas 4. Line two baking trays with baking parchment. Put the butter and caster sugar in a bowl and mix until evenly blended.
Stir in the beaten egg yolk. Sift in the flour and salt, then mix with a round-bladed knife until the mixture forms clumps. Gather the dough together with your hands.
Lay the dough on sheet of cling film on a work surface. Cover with another sheet of cling film and roll out to a rectangle the thickness of a £1 coin. Remove the top sheet of cling film and cut the dough into rectangles.
Put the biscuits on the baking trays, leaving a gap between each one, then bake for 12-13 minutes. Leave to cool on the trays until hard then move to cool on a wire rack.
Put 75ml cold water in a bowl and add the royal icing sugar. Beat with a spoon for 5 minutes or until smooth. Spread over the biscuits using the back of a spoon and leave to set.
Decorate the biscuits with coloured writing icing.