|Butter/Margarine||2 Ounce, softened|
|Vanilla sugar/Caster sugar||1 Ounce|
|Plain flour||3 Ounce, sifted (75 Gram)|
|Apricot jam||2 Ounce (50 Gram)|
|Marzipan||8 Ounce (225 Gram)|
|Icing||1⁄2 Cup (8 tbs)|
|Sugar||2 Ounce (50 Gram)|
Lightly grease a baking tray.
Cream the butter or margarine with the sugar until very soft, light and fluffy, then gradually work the flour into this creamed mixture to make a firm dough.
Knead lightly, then roll out the dough on a floured board to a thickness of 5 mm/iin.
Cut into 6 rounds, using a 7.5 cm/3 in cutter and carefully transfer the biscuits to the prepared baking tray.
It may be necessary to knead and re roll the trimmings to make 6 biscuits.
Bake in a moderate oven (180C, 350F, gas 4) for about 18-20 minutes, or until lightly browned.
Remove the hot biscuits from the tray and transfer them to a wire rack to cool completely.
To decorate the biscuits, warm the jam and lightly brush each biscuit with it.
Divide the marzipan into 12 and form each piece into a 25 cm/ 10 in long roll.
Twist the strands together in pairs and form each twist into a ring around the edge of each biscuit, pressing down firmly.
Place the biscuits under a hot grill for 2-3 minutes to lightly brown the marzipan, then leave them to cool completely.
While the biscuits are cooling, make the glace icing according to the recipe instructions.
To complete the biscuits, flood the centre of each one with two or three teaspoons of glace icing and decorate with the sugar eggs.
Allow the icing to set before serving the biscuits.