You could even decorate these in festive colours.
200g (7oz) plain flour, plus extra to dust
100g (3½oz) caster sugar
100g (3½oz) unsalted butter, chopped
1 medium egg
1tsp vanilla extract
300g (11oz) icing sugar
Food colouring pastes
Put flour, caster sugar, butter, egg and vanilla into a food processor; pulse until mixture comes together (if you don't have a processor, rub butter into dry ingredients until it resembles fine breadcrumbs, then stir in egg and vanilla using a blunt-ended cutlery knife). Tip on to a work surface and bring dough together into a disc, then wrap in clingfilm and chill for 30min.
Preheat oven to 180°C (160°C fan) mark 4. Lightly flour a work surface. Roll out the dough until it is 5mm (¼in) thick, then stamp out 6cm (2¼in) fluted circles, rerolling trimmings as needed. Next, stamp out a 2cm (¾in) circle from the middle of each larger circle. Put rings on a non-stick baking sheet and bake for 12min or until lightly golden. Cool for 3min, then transfer to a wire rack to cool completely.
To make the icing, sift the icing sugar into a large bowl and mix in enough just-boiled water to make a thick, spreadable consistency. Divide the icing among smaller bowls and dye in contrasting colours.
Spread a single colour over the top of one biscuit using a cutlery knife. Working quickly, drizzle a few lines over the iced biscuit in a contrasting colour, then pull a cocktail stick through the icing to feather it. Place on a rack to set.
Continue icing the remaining biscuits, using different colours. You might need to adjust the consistency of each icing a little with water as you go. Allow to set before serving.
Recipe - Good Housekeeping