• Line two baking trays with baking paper and set aside.
• Add the sugar and butter to a bowl and beat together until smooth. Top tip: it's best to leave the butter out so that it softens, this will be a lot easier to beat together with the sugar.
• Gradually add the flour and beat until a dough is formed.
• Lightly flour your worktop and roll out your dough to approx 0.5cm thick
• Cut out your baby feet with a cutter and place on the baking paper. Once you've used up all the dough, place in the fridge for 30mins.
• Pre-heat the oven to 180°c.
• Once chilled, remove the baby shortbread feet from the fridge and bake in the oven for 15-20mins or until golden.
• Remove from the oven and leave to cool completely and place on a wire rack.

Decorating

• In a large bowl, add the icing sugar and gradually at the water to a thick consistency (you don't want it runny as it will fall off the biscuits). If using more than one colour divide into two or three bowls.
• Gradually add the colouring to your icing to the colour you are wanting.
• Add the icing into a piping bag, pipe a border around the biscuit and then gradually fill the biscuit, tilting so it fills evenly.
• Then add your decorations. Repeat until all biscuits are iced.