Makes 20, using an average sized gingerbread man cutter
250g unsalted butter, at room temperature
150g caster sugar
2tsp vanilla extract
1 egg yolk
300g plain flour, plus extra to dust
Small pinch of salt
200g melted milk or dark chocolate, broken into pieces
Edible gold spray
Gold ball sprinkles
Preheat the oven to 180C/160Fan and line a baking tray with parchment paper.
In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar until smooth and creamy. Add the vanilla and egg yolk.
In a medium bowl, sift together the flour and salt then add them slowly to the butter mixture beating all the time on a low speed.
Once the dough has come together, tip it out onto a surface lightly dusted with flour and shape into a flat disk. Wrap the dough in cling film and chill in the fridge for 30 minutes.
Once the dough has rested, remove from the fridge and leave to warm up slightly for 5 minutes to make it easier to roll out. Roll out until it’s ½ cm thick and then you’re ready to cut with your cutter of choice – for ‘The Matildas’ I use a gingerbread man cutter.
Place the award cookies on the lined baking sheet and bake for 15 minutes, until the edges begin to turn golden. Remove from the oven and allow to cool to room temperature on a wire rack.
Melt the chocolate in a microwave: for an 800w microwave do this in a non-metallic bowl in bursts of 30 seconds at a time. Or, in a heatproof bowl over gently simmering water, stirring to help it melt.
Dip a spoon into the melted chocolate and use it to drizzle chocolate in zig zags over the biscuits.
To make the biscuits extra special with an award-ceremony shimmer, I then spray them with edible gold and stick gold balls in to the melted chocolate to look like eyes. Everyone will want to win one!