Step 1

Whiz butter and flour in a food processor until mix resembles fine breadcrumbs. Add caster sugar and pulse to combine. Add egg and process until mixture comes together. Turn out onto a floured surface and knead for 1 minute or until smooth. Divide in half, press into discs, enclose in plastic wrap and chill for 30 minutes.

Step 2

Preheat oven to 180°C. Line 4 baking trays with baking paper. Roll dough out on a floured surface to 4-5mm thick. Using an 8cm gingerbread man cutter, cut shapes from dough and place on trays. Re-roll dough scraps once and cut more shapes. Bake for 8-10 minutes until light golden. Cook in 2 batches. Cool on trays.

Step 3

Mix icing sugar and lemon juice in a bowl, then spread over the biscuits with a palette knife or the back of a spoon. Leave to set for 1 hour.