Cream together the softened butter and icing sugar until well combined.
Fold in the flour. Add a few spoons of milk to adjust the consistency of the batter, it should be pipeable.
Transfer it to a piping bag fitted with a star nozzle and pipe the cookies onto a sheet of parchment paper.
Freeze the piped cookies for 5-10 minutes before baking at 180C for 10-12 minutes, or until golden.
