For the biscuits:
1) Butter - 75 g (3 oz.).
2) Superfine sugar - 40 g (1 1/2 oz.).
3) Cornstarch - 25 g (1 oz.).
4) Plain flour - 3 1/4 cups (14 oz./392 g).
For the water icing:
1) Icing sugar - 250 g (8 oz.).
2) Warm water - 6 dessertspoons.
A waxproof paper sheet, a baking tray, drinking straws and palette knife.
1) Mix butter, superfine sugar, cornstarch, plain flour together in a mixer.
2) Preheat the oven to 240 degree Fahrenheit (Gas Mark 4).
3) Spread out the mixture on a floured surface.
4) Cut out various geometric shapes from the rolled out dough using the biscuit cutters.
5) Place the biscuits on a waxproof paper sheet on a baking tray.
6) Place the tray on the oven and bake for 10 mins or until the biscuits are pale brown.
7) Transfer the biscuits to a wire rack and allow some time to cool.
8) While they are still warm, make a hole in the top of each biscuit shape by pushing in a short drinking straw. This will let you hang the shapes. Leave the straw in position.
9) Drop a little water icing in the centre of each shape with a palette knife.
10) While the biscuits are still warm, spread the icing uniformly over their top and sides.
11) Combine the icing sugar and water together to the consistency of pouring cream.
12) Use chocolate chips and silver cake decorations to decorate the biscuits. Let cool for sometime.
13) Preserve the biscuits in an airtight container for a day or two to let the icing harden.
14) Take the drinking straws away. Do not remove them from the front (as that may crack the icing) but push them through the back.
15) Fold a ribbon in half lengthwise. Push the folded end through the hole in the biscuit top from the back.
16) Pass the cut ends through the loop and pull tightly.
17) Bind the cut ends together in a loop to hang the shape. Trim off any extra ribbon on the diagonal to provide a neat effect.