Egg and spoon biscuit bunting

To make biscuits, in a food processor whiz flour, butter, sugar and zest until mixture resembles breadcrumbs. With motor on, add egg and syrup and whiz until dough clumps together. Tip on to a work surface, bring together into a disc, wrap in clingfilm and chill for 15min. If you don’t have a processor, rub butter into flour with fingertips; stir in sugar and zest, then mix in egg and syrup to make a dough. Shape, wrap and chill as above. 

Preheat oven to 180°C (160°C fan) mark 4 and line two large baking sheets with baking parchment. Lightly flour work surface and roll out dough to 3mm (1/8in) thick. Stamp out egg and spoon shapes, rerolling trimmings as needed. Use a skewer to make two holes at the top of each biscuit (to thread string through). Transfer to lined sheets, spacing apart. 

Bake for 12-15min until edges are lightly golden. Cool on sheets for 5min, enlarging holes if needed while biscuits are warm. Cool completely on wire rack. 

Lightly dust a work surface with icing sugar and roll out fondant (one colour at a time) to 5mm (¼ in) thick. Use egg and spoon cutters to cut out shapes. Brush biscuits with a little water, then stick on fondant. Use the skewer to poke holes through icing where holes are. 

In a medium bowl, mix icing sugar with 2tbsp water to form a pipable icing – add up to  1tsp more water if needed. Pipe decorations on to iced biscuits. Allow icing to set before threading and hanging.