Biscuit Birds

1: Using a hand-held electric whisk, beat the butter and sugar together for 3–5 minutes until smooth and creamy.

2: Break the egg into a mug or jug, add the vanilla extract, and beat with a fork.

3: Gradually add the egg to the creamed mixture, beating well after each addition.

4: Sift the flour into the mixture in two or three batches, mixing in each batch gently to make a soft dough.

5: Halve the dough and pat each piece into a rough disc, then refrigerate for several hours or preferably overnight.

6: Remove the dough from the fridge 15–30 minutes before rolling to soften slightly.

7: Preheat the oven to 180°C/160°C fan/gas 4.

8: Roll out the dough between sheets of baking parchment to the thickness of a £1 coin.

9: Cut out your bird shapes and create the indent of an eye with a cocktail stick.

10: Bake the biscuits for 10–12 minutes until lightly golden brown around the edges.

11: Leave to firm up for a few minutes on the baking tray, then transfer to a wire rack to cool.

12: Apply melted chocolate to the birds using a paintbrush and sprinkle over your desired edible feathers.