Line 2 baking trays with baking paper and set aside till needed . Preheat oven to 160°C .

Using electric mixer beat together the butter , sugar and vanilla extract , on medium for about 5 minutes or until light fluffy and creamy .

Add the egg and beat till combined .

Sift the flour into the butter mixture and using a wooden spoon , gently mix the flour though until you form a dough .

Flatten the dough slightly and wrap in plastic wrap and refrigerate for at least 20 minutes .

Once Doug has chilled , roll the dough out between two sheet of baking paper until about 3mm thick , you may find it easier to do it in two batches .

Using about an 8cm biscuit/cookie cutter , i used an egg ring , cut out as many pastry discs as pastry allows .

Arrange pastry biscuits/cookies onto the prepared baking paper lined oven trays , about 2cm apart and place in the Preheated oven and bake for 12-15 minutes or until lightly golden .

Once cooked remove biscuit filled trays from the oven and leave to cool on the tray for at least 5 minutes then transfer to wire cooling rack to cool completely .

Whilst the biscuits/cookies are cooling start preparing the icing mixture , by, placing the egg whites into a clean bowl along with 2 teaspoons of the lemon juice and using an electric mixer , beat for about 3 minutes then add the 3 cups of icing sugar and continue beating for about a further 2 minutes or until very smooth .

Spoon about 3 tablespoons of the prepared egg white mixture into a piping bag and very carefully pipe a small circle in the center of the biscuit/cookie then pipe around the outer edge of the biscuits/cookie , repeat with all remaining biscuits/cookies .

Once first step of the icing decoration is done , place any remaining icing mixture out of the piping bag and back into the egg mixture bowl and add the last 2 teaspoons of the lemon juice and mix to combine .

Now fill piping big with the egg white mixture again and proceed to fill between the outer edge circle and the inner circle on the biscuit/cookie , making sure not to leave any gaps . Repeat with all remaining biscuits/cookies . Once all are done place any remaining icing mixture back into the egg white mixture .

Now with the remaining icing mixture add few drops of yellow food colouring to the mixture and mix to combine , add more if a deeper colour is desired , then place the mixture into a piping big and pipe the yellow icing mixture into the inner egg white circle on the biscuit/cookie to create the egg Yolks , repeat with all remaining biscuit/cookies .

Once all are iced and ready , sprinkle each biscuit/cookie with a little of the fine sugar and cinnamon to decorate as if the effect of salt and pepper , and set them aside for 5 so the icing can set .