On a clean, dry surface knead the coloured icing of choice until pliable.
Dust the work surface with icing sugar and pin out the icing until 2-3mm thick.
Using the same cutter used for the biscuit dough, cut out as many shapes as required. Carefully place the icing on to the top of the biscuits and gently smooth down with the palm of your hand.
Royal Icing preparation: Make a piping bag containing a no2 tube.
Using the palette knife, spread the Royal Icing back and forth onto a clean, dry surface until smooth. Adjust the consistency with a drop of water to soften if required.
Fill the piping bag fitted with the no.2 tube 1/3 of the way full.
Pipe a variety of long, swirling lines up the centre of the biscuit. As seen in skin tone egg picture. And embellish the lines with a series of dots.
Next, pipe two more swirling lines either side. One long, one short. These can be embellished with triangular leaf shapes to create vines.
Use any combination of lines and dots to give different finishes to your biscuits!