For the biscuits

1. Pre-heat the oven to 160 degrees celcius or 140 degrees for a fan oven
2. Cream the vegan butter and sugar together, either using a wooden spoon or a stand mixer.
3. Add the vanilla extract and the flour and mix until it forms a dough
4. Form the dough into a ball and place in a ziplock bag in the fridge for at least 30 minutes until it is firm
5. Flour your work surface and rolling pin and roll out your dough until it is about 5mm thick
6. Use a cookie cutter to cut out your biscuit shapes. Re-roll any spare dough until you have used it all
7. Place the biscuit shapes on a silicone baking sheet or greaseproof paper and put on the middle shelf in the oven for 10-12 minutes or just starting to brown at the edges. Keep an eye on them, you don't want them to over cook.
8. Leave to cool for a couple of minutes on the baking tray before moving to a wire rack to cool completely.

For the icing

1. Mix 100g of sieved icing sugar with a couple of teaspoons of water until it reaches the correct consistency

2. Add just a little water at a time so that the icing doesn't go too runny, a thick icing is what you need or it will drizzle over the edges of the biscuits.

3. Drizzle over the cookies and add sprinkles. Leave to set for a few minutes then enjoy!