For the icing
Preheat the oven to 150°C
In a mixing bowl, mix 200g of flour with a pinch of baking powder
Add 125g of soft butter to the bowl of your food processor then add 60g of icing sugar, 15g of vanilla sugar, 1 pinch of salt and ½ tsp of liquid vanilla extract, and whisk until smooth
Add the beaten egg and whisk again
Add the flour and yeast mixture and whisk gently, just to bring the dough together
Put the dough into the Tube refill
Fit the desired disc into the biscuit lid (curved side towards the inside of the tube)
Set the dial to position 2
Place your baking mat on a perforated baking tray or poach directly on a baking tray
Before placing, press the handle until the dough is well packed inside the refill (to eliminate air bubbles)
Then place the biscuits in a staggered pattern on the mat with the Tube in a straight position. (Apply pressure, release the handle, and then lift with a sharp movement. And so on).
Bake for 17 minutes
Leave to cool for a few minutes before gently transferring them to a rack with a spatula; they will harden as they cool.
For the icing, mix 180g of icing sugar with an egg white, add a dash of food colouring if desired then mix
Decorate the small shortbread rounds with a pastry bag or an icing pen