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 top of a large piece of parchment paper then roll 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 baking sheet lined with parchment, allow 1" clearance around each one, in case they spread.

  8. Step 8

    Place sheet with cookies into fridge for 15 minutes before baking.

  9. Step 9

    Bake for 12-14 minutes, or until edges are golden brown. While still warm insert the lollypop sticks gently.

  10. Step 10

    Cool sheets for 10 minutes, then gently remove cookies and place on wire racks to finish cooling.

  11. Step 11

    For a simple glace icing mix sieved icing sugar with the water in a bowl, beat until smooth. 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. Divide into separate bowls to add a few drops of food colouring.

  12. Step 12

    Whilst the icing is still wet, add a mixture of Pretty n Pink sprinkles to the top of your wands and leave to set for 20 mins.