100g/8oz softened butter
75g/6oz caster sugar
1 large free-range egg yolk
200g/14oz plain flour, plus extra for flouring
1 level tsp mixed spice
1 level tsp ground cinnamon
2-4 tbsp milk
1-2 tsp lemon juice
250g/9oz icing sugar
about 2 tbsp cold water
different coloured food colouring
Preheat the oven to 180C/350F/Gas 4.
Lightly grease two baking trays lined with baking parchment.
Measure the butter and sugar into a bowl and beat together until light and fluffy, then beat in the egg yolk.
Sieve in the flour and spices and add enough milk to give a fairly soft dough.
Bring together, using your hands.
Knead the biscuit dough mixture lightly on a lightly floured work surface.
Using a rolling pin roll the dough out to a thickness of 5mm.
Cut out your Easter biscuits using a variety of shaped cutters.
Place the biscuit shapes on the prepared baking tray and bake in the preheated oven for 10-15 minutes or until golden.
Remove from the oven and lift on to a wire rack to cool.
To make the icing, pass one teaspoon of lemon juice through a small, fine sieve, to remove any pips or bits.
Mix the icing sugar with the lemon juice, and then add one-two tablespoons of water, adding it a little by little, until you have a relatively stiff but smooth icing.
Divide the icing into separate bowls and mix in food colourings of your choice, until you achieve the desired shade.
Spoon a little icing into a piping bag and pipe your decorations onto the biscuits.