Measure all ingredients into a food processor bowl. Pulse to combine or in a thermo machine speed 6 for 10 sec & then speed 2 for 2 minutes. Alternatively rub in the butter by hand (using the tips of your fingers), until a soft dough forms.
Refrigerate ball of dough wrapped in gladwrap (cling wrap) for an hour.
Remove from fridge, working with half the dough at a time roll it out between gladwrap or baking paper until about 1/2cm thick. Use cookie cutters to cut into desired shape.
Arrange on a lined baking tray, allowing room for spreading. Bake for 15-20 minutes or until golden.
Allow to cool & ice or just enjoy eating them plain.
For the icing put the icing sugar in a bowl over a bowl of hot water. Put in a little water at time & the food colouring, stir to combine. Keep adding water until it is a spreadable consistency. Please note: a little water goes a long way when making icing.