Makes 12-15

200g unsalted butter, at room temperature
130g icing sugar
300g plain flour (or gluten-free plain flour if desired)
1 large egg, beaten
2 tsp vanilla extract
A little milk, if needed to loosen
Caster sugar, to sprinkle

1. Preheat the oven to 170˚C/150˚C fan/gas mark 3. Line two large baking trays with parchment paper.
2. In a bowl, beat the butter and icing sugar until light and creamy.
3. Stir in the flour, egg and vanilla. If the mixture is too stiff to pipe, add a splash of milk to make it more workable.
4. Spoon the cookie dough into a piping bag fitted with a star nozzle.
5. Pipe swirls onto the parchment paper.
6. Bake for 10-12 minutes until golden. Allow to cool on a wire rack, then sprinkle with caster sugar.

Per Serving: 236kcals, 12.2g fat (7.5g saturated), 29g carbs (12.5g sugars), 2.8g protein, 0.6g fibre, 0.08g sodium