1. Step 1

    In large bowl, sift together flour and salt.

  2. Step 2

    In a separate bowl, cream butter and sugar with a hand whisk until fluffy and pale, about 5 minutes. Beat in eggs.

  3. Step 3

    Add flour mixture and mix on low speed until thoroughly combined. Add vanilla essence and blend.

  4. Step 4

    Remove 1/2 of dough from the bowl, make a ball, and place on a large piece of cling film. Wrap the ball, then press down with the palm of your hand and make a disc about 2" thick. Finish wrapping the disc with the plastic wrap. Repeat with 2nd half of dough. Chill both discs of dough for about 45 minutes.

  5. Step 5

    Remove one disc and remove plastic wrap. Place on a large piece of grease proof paper and roll out to 1/4" even thickness. Slide your parchment paper and dough onto a board, then place in refrigerator for about 15 minutes.

  6. Step 6

    Preheat your oven to 170C/ gas mark 3.

  7. Step 7

    Remove from fridge, and cut your shapes using the cutters of your choice, placing them on a lined baking sheet, allow 1" clearance around each one, in case of spreading.

  8. Step 8

    Place sheet with cookies into fridge for 15 minutes before baking. Bake 12-14 minutes, or until edges are golden brown. While still warm insert the lollypop sticks gentl .and place on wire racks to finish cooling before decorating

  9. Step 9

    For the glace icing, mix sieved icing sugar with the water in a bowl, beat until smooth then add vanilla essence. The icing consistency needs to be thick enough to coat the back of the spoon. If it's too thin add a little more sieved icing sugar, if it's too thick add a few more drops of water. Remember to do it little by little.

    Whilst the icing is still wet, sprinkle your choice Chocoholics Delight or Sweet Treats on top and allow a further 20 mins to set.