Easter egg shortbread biscuits

Beat together the butter and icing sugar until creamy, pale and fluffy, using electric beaters and a large bowl or a freestanding mixer with a paddle attachment. Beat in the vanilla paste (if using) and the lime zest and juice.

In a separate bowl, mix together the flour, cornflour and a pinch of salt. Gradually work into the butter to form a stiff dough. If it’s too crumbly, add more lime juice.

Roll the dough into a log shape, about 6cm in diameter, and wrap tightly in baking parchment. Gently press 1 long edge of the log on the work surface, to a rounded point, smoothing it to create an egg-shaped cross-section. Chill for at least 1 hour.

Preheat the oven to 180ºC, gas mark 4. Using a sharp knife, trim the ends from the dough, then slice into 5mm-thick biscuits. Spread over a few parchment-lined trays and bake, switching the trays halfway if needed, until just starting to colour – around 12-15 minutes. Leave to cool on a wire rack.

Melt the chocolate in a heatproof bowl over a pan of just simmering water, or use the microwave. Pour into a disposable piping bag. Leave the chocolate to cool and thicken for 10 minutes, then cut a small opening and pipe decorations – try stripes, zigzags and spots – onto your Easter cookies.