390g Flour
260g Butter
130g Chelsea Icing Sugar
a dash of lemon juice
1 egg yolk
10g vanilla sugar
a pinch of salt

Place all ingredients in a bowl or on the bench top and knead quickly to bring short crust dough together (not too long as the warmth of your hands will cause the dough to lose its bond). Leave dough for about 2-3 hours in the fridge to rest, wrapped in plastic wrap.
Preheat oven 180 degrees Celsius.
To make biscuits, roll out the dough, dust with extra flour to prevent it sticking (use as little as possible). Press or cut out biscuit shapes and bake for approx. 10 minutes. Decorate as you wish.