150g butter
1 cup Chelsea Caster Sugar
2 eggs
1 tsp vanilla essence
2 ½ cups plain flour
¾ tsp baking powder
1 ½ cups Chelsea Berry Flavoured Icing or Chelsea Chocolate Icing
1 Tbsp boiling water

Pre-heat oven to 160°C. Line two baking trays with baking paper.
Beat butter and Chelsea Caster Sugar until fluffy and pale then beat in eggs one at a time. Beat in vanilla. Stir in flour and baking powder and mix until a soft dough forms. Cover in plastic wrap and chill for at least 30 minutes.
Roll out between sheets of baking paper and cut shapes with biscuit cutters, or roll dough into a long sausage shape, cut into sections and make into free-form rings. Transfer to baking trays and bake for 10-12 minutes until pale golden. Allow to cool completely before icing.
Icing glaze: Mix Chelsea Berry Flavoured Icing or Chelsea Chocolate Icing with a little hot water until it is a thick, but runny consistency. Drizzle over biscuits or spread over using a teaspoon.