Easter butter biscuits

Put the butter and icing sugar into the bowl of a food processor, and blend until smooth and creamy. Add the Vanilla Extract and blend again. Add the plain flour and corn flour and continue to mix until a dough forms. (You can also carry out the stages above by hand, using a wooden spoon – it will just take a bit more physical effort!).

Turn the dough out onto your work surface and knead until smooth, then wrap in cling film and refrigerate for 1 hour until firm. Flour your work surface and roll out the dough to approximately 1cm in thickness. Using cookie cutters, cut out fun shapes and then place the shaped biscuits onto greased baking sheets and bake at 160C/140Cfan/325F/Gas Mark 3 for 15 minutes or until light golden brown in colour.

Let the biscuits cool for a few minutes and then transfer to a wire rack to cool. When the cookies are cold, melt the chocolate in a bowl over a pan of simmering water or microwave for 1 minute and stir until smooth. Dip the cookies in the chocolate so that just half of each is coated in chocolate. Place the cookies on a rack over a sheet of greaseproof paper to catch the drips, and then scatter over the decorations before the chocolate sets. Allow the chocolate and sprinkles to set before serving.