Festive icing-enrobed allspice biscuit bells

Preheat the oven to 180°C.
Cream the butter and caster sugar in a mixing bowl for 10 to 15 minutes, until pale.
Add the egg yolk and beat into the mixture, until combined.
Add the brandy, flour and allspice, and mix well to incorporate and form a dough.
Remove from the mixing bowl and roll into two balls.
Wrap each dough ball in clingfilm and refrigerate.
When chilled, roll out on a well-floured work surface and, using a selection of cookiecutters, stamp out a variety of shapes.
Place on a greased baking tray and bake for 8 to 10 minutes, or until golden.
Place on a rack to cool.

To make the icing: Add the icing sugar and water to a bowl, and stir until a thick, white icing forms.
Spread onto the cooled biscuits and dust with the edible glitter.

Cook’s tip: If edible glitter proves difficult to find, substitute it with granulated white sugar.

Per serving: 1629.4 kJ, 2.7 g protein, 13.7 g fat, 64.4 g carbs