Preheat your oven to 180°C/fan 160°/Gas Mark 4.

Line a baking tray with greaseproof paper.

Cream together the butter and sugar until they are combined.

Add the egg and mix well.

Sift in the plain flour and mix together to make a dough. At this point, I usually get in with my hands as it's easier.

Roll the dough on a floured surface to around 1cm thick.

Using a round cutter or a glass, cut your biscuit shapes and add them to the baking tray.

Place in the oven and bake for around ten minutes, or until the edges of the biscuits are just golden brown.

Leave to cool on a wire rack.

Pair up the biscuits and add a teaspoon’s worth of jam to one biscuit, sandwiching the other one on top.

Make the icing by gradually adding water to the icing sugar.

The icing should be thick but not stiff, with a gloopy consistency.

Add a dollop of icing to each biscuit and top with a halved glacé cherry and/or sprinkles.