Pretty iced Easter biscuits recipe

Put butter, sugar and condensed milk into a large bowl. Mix with a wooden spoon until pale and fluffy. Next, beat in the egg and zest, followed by baking powder, flour and a pinch of salt; bring together with your hands. Wrap in clingfilm and chill for 30min.

Lightly grease two large baking sheets with butter. Lightly flour a work surface and roll out dough to 5mm thick. Stamp out Easter shapes, re-rolling trimmings.

Arrange biscuits on prepared sheets. If you later want to thread a ribbon through the top, make a 5mm hole in each biscuit with a skewer. Chill for 15min.

Preheat oven to 180°C (160°C fan) mark 4. Bake the biscuits for 10-12min until lightly golden. Loosen with a palette knife, then transfer to a wire rack to cool completely. 

For the icing, sift icing sugar into a bowl and add just enough water to make a thick, spreadable icing. Divide icing and colour as needed. Pipe or spread over biscuits and leave to set. If you like, thread ribbons through the biscuits and hang on branches.