Preheat your oven to 180 C / Gas Mark 4. Line a flat sheet with baking parchment.
Cream together the butter and sugar until pale and fluffy. Gradually beat in the egg then the add the almond extract. Add the flour and mix well.
Cover and chill the dough in the fridge for at least 1 hour.
Roll the dough out on a lightly floured surface to 1/2 cm thickness. Cut into rectangles with a knife about 9cm by 6cm.
Place the biscuits on a baking tray with a pallet knife, taking care not to misshape them. Bake in the oven for 8-12 minutes or until golden brown. Remove to a wire rack to allow to cool.
To Decorate: Roll out the white icing and using the template as a guide, cut out rectangular shapes to fit the top of the cookies. Paint the back with a little water then lay the icing centrallyon top of the cookies.
Cut the remaining shapes out of the red and blue icing, using the picture and other templates as a guide. Any overhanging icing can be cut off with a knife.
Hobbycraft Content Marketing Assistant, I'm in love with all things craft, vintage and floral. I spend my spare time visiting craft fairs in the south on the look out for something that's a little bit different. When not out exploring by foot I'm on my bike riding around the country side or down by the beach.