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110g Caster sugar
1 tsp Vanilla extract
220g Icing sugar
1 tbs Cinnamon
Dash of milk
Crushed Mini Eggs for topping
Preheat oven at 190 degrees.
Mix together the butter and sugar until smooth.
Stir in the vanilla extract
Sieve the flour into mixture and fold in until combined
Roll 20 small golf ball sized pieces and lay out onto baking paper and flatten each one slightly on top.
Bake for 15 minutes.
When baked, remove from oven and leave on a wire rack to cool.
Meanwhile for the buttercream combine the butter and icing sugar in a bowl.
Add a small dash of milk and mix until silky.
Stir in the Cinnamon and set aside.
When biscuits have cooled down use a small teaspoon of buttercream to create a circle on top of each biscuit. Sprinkle crushed mini eggs or any other Easter treats and pop in the fridge. Enjoy!