100g unsalted butter, melted
1 medium egg
100g superberry muesli
250g plain flour
1tsp bicarbonate of soda
150g soft light brown sugar
Flour, for rolling
For the icing:
1 sachet of dried egg white
500g icing sugar, sifted
Paste food colours, of your choice
1.Mix together the melted butter and egg. Then, stir in the muesli, flour, bicarbonate of soda, sugar and milk. Use your hands to make the mixture into a dough. Grease and flour a baking sheet.
2. Use a bit of flour to roll out the dough, or if you prefer, roll the dough out between two sheets of baking parchment. Flour the cutters and cut out the letters. For the 'O', you can substitute a round cutter and a very small heart cutter, from a set.
3. Transfer to the prepared baking sheet and chill for 30 mins.
4. Preheat the oven to 180°C (fan 170°C/gas mark 5). Bake the biscuits for 10-12 mins. Transfer to a rack to cool.
5. For the icing, mix together the icing sugar and egg white. Divide this up into 3 bowls, and colour each bowl with your chosen colours. Spoon the icing into your icing bags, and use straightaway or store until ready to use.
6. When the biscuits are cool, spread over the base colour. Allow this to dry for 10 mins, before piping on top of it, otherwise the icing will bleed into each other. Decorate with spots, stripes, squiggles or any other pattern before presenting to your mum!
Cook's tip: It is best to use paste food colours to get the intensity of colour, although the liquid ones are also fine. Dried egg white is widely available from supermarkets - look in the home-baking aisle.
Equipment guide: Cara, the recipe creator, found cutters on a special baking website, www.cakecraftshop.co.uk. You will also need disposable icing bags, or you can cut the corner off a food bag, fill with icing and squeeze gently.