• 250g butter, at room temperature
  • 210g (1 1/3 cups) icing sugar mixture
  • 1 tsp vanilla bean paste
  • 2 eggs
  • 525g (3 1/2 cups) plain flour
  • 2 egg whites, lightly whisked
  • 110g (1/2 cup) white sugar
  • Thin ribbon or string, for hanging
  • Preheat oven to 170°C. Line 2 baking trays with non-stick baking paper. Use an electric beater to beat the butter and icing sugar in a large bowl until pale and creamy. Add the vanilla paste and beat until well combined. Add the eggs, 1 at a time, beating well after each addition.
  • Sift the flour over the butter mixture and use a round-bladed knife in a cutting motion to mix until the mixture starts to come together. Bring the dough together in the bowl and divide into 2 equal portions.
  • Roll out 1 portion of dough on a sheet of non-stick baking paper until 7mm thick. Use 6cm-diameter and 9.5cm-diameter snowflake-shaped pastry cutters to cut snowflakes from the dough. Transfer to the lined trays. Place in the fridge for 15 minutes or until slightly firm.
  • Lightly brush the biscuits with egg white and sprinkle with half the white sugar. Use a skewer to make a hole in the top of each biscuit.
  • Bake in oven for 8 minutes or until the biscuits are golden underneath. Set aside on the trays for 5 minutes to cool before transferring to a wire rack to cool completely. Repeat with remaining dough, egg white and white sugar.
  • Thread a piece of ribbon or string through the hole in the top of 1 biscuit and knot the ends. Repeat with the remaining biscuits.