Put the flour, sugar and salt in a food processor and pulse briefly to combine, or put them in a large bowl and whisk (though a processor is preferable).

Cut the butter into small pieces, or grate it, and then add to the flour and pulse (or rub in) just until the mix looks powdery and sandy.

Transfer to a bowl, if necessary, then add the egg white and flavourings, and stir to create a dough (conversely, this is easier done by hand).

Tip on to a square of clingfilm or baking paper, lay another square on top, then pat together into a coherent dough.

Roll out to about 5mm thick, then chill in the fridge for at least an hour.

Once you’re ready to cook, heat the oven to 200C (180C fan)/390F/gas 6 and line several baking sheets with greaseproof paper.

Lay the dough on a lightly floured surface, then cut out into shapes of your choice and arrange these on the lined trays, leaving a little space between them on the sheets to allow for spreading. (Re-roll any scraps and cut out, but chill them again before baking a second batch.)

Put the trays in the oven, immediately turn down the heat to 180C (160C fan)/350F/gas 4 and bake the cookies for 18-20 minutes, turning the trays around halfway through and keeping an eye on the cookies after 15 minutes.

I like mine slightly browned around the edges, but you may prefer them more or less cooked. Remove from the oven, and leave to cool and firm up on the trays.

Meanwhile, sift the icing sugar into a bowl and add the salt, syrup and flavouring.

Stir in a little water or milk, to create a thick icing that’s loose enough to spread, but thick enough to form a vertical thread when a spoon is lifted from the bowl. Add colouring, if desired.

Pipe or spread ontothe icing on to the cold cookies, then decorate as desired. AllowLeave to set before packing, then pack into airtight containers