Yeo Valley Organic's 30th Birthday Cow Biscuits

Using a hand-held electric whisk, or in a free-standing mixer, beat the butter and sugar together for 3-5 minutes or until smooth and creamy.

Break the egg into a mug or jug, add the vanilla extract and beat with a fork. Gradually add the egg to the creamed mixture in two or three batches, mixing in each batch gently, to make a soft dough.

Halve the dough and pat each piece into a rough disc (this makes it easier to roll out later).

Put into two food bags or wrap in clingfilm. Refrigerate for at least 2 hours.

Remove one half of the biscuit dough from the refrigerator and using a rolling pin rollout between sheets of baking parchment to the thickness of a £1 coin.

If the dough seems very sticky, dust it and the parchment lightly with a little flour. Peel off the top parchment sheet, then cut out 12 cow heads. Peel away the excess dough and slide your biscuit lined parchment onto a flat baking tray and refrigerate for 15 minutes.

Re-roll the trimmings to cut out more biscuits if needed, on another piece of parchment the same as before.

Bake the biscuits for 10-12 minutes until they are lightly golden brown around the edges. Leave them to firm up for a few minutes on the baking tray, then transfer to a wire rack to cool.

Once fully cooled, create your cow print fondant. Remove 1/5 of the white fondant and mix with a little red/pink food colouring to create a soft pink shade to make the cows nose and ears with later.

Roll out the remainder of the white fondant between the sheets of baking parchment. Take small pieces of the black fondant and form into black splodges and place on your white fondant to create a cow print effect.

Use the cow head cutter to cut out 12 cow heads to go on your cow head biscuits. Place your soft pink fondant on to create your nose and inner ears and use a cocktail stick and moulding tools to create the eyes, nose and ears indentation. Stick on the biscuits with a little milk using a paintbrush.

Now enjoy! They are the perfect match for an afternoon cuppa.