METHOD

1. Preheat oven to 170C (fan-forced). Line a baking tray with baking paper.
2. In a bowl, combine the flour, Natvia, bicarb soda, baking powder and salt.
3. Add the butter, egg and vanilla. Mix to combined
4. Mould the dough into a flat round and wrap in glad wrap. Refrigerate for 30 minutes.
5. Once rested, remove from the fridge and roll the dough out using a rolling pin to 1.5cm thickness (dust with flour if the rolling pin is sticking to the dough).
6. Using cookie cutters, cut rounds and place on the prepared tray.
7. Repeat with the remaining dough.
8. Bake for 13-15 minutes. Remove from the oven and leave to set on the tray for 5 minutes before transferring to a wire rack to cool completely.
9. To make the icing combine the Natvia and milk in a bowl. Mix ensuring there are no lumps. Add the food colouring until the desired colour is achieved.
10. Pipe the icing on to biscuits and share with friends