Preheat an oven to 180˚C/ 350˚F and line a baking tray or sheet with parchment or baking paper. In a medium sized bowl whisk together the flour, baking powder and salt.

Using a stand mixer, hand held mixer or wooden ladle and a mixing bowl, beat margarine or butter and fine sugar together until creamy. Mix in almond essence, vanilla essence and egg. Turning the speed to low, add the flour and mix to form a smooth dough.

Scoop about half a  tablespoon of dough, roll into a ball and place on the baking sheet leaving space in between each dough for spreading. Dip the back of a glass in cold water and press the dough on the baking sheet flat. (This prevents the biscuits dough from sticking to the glass)

Bake for 10 to 12 minutes or until the cookies feel firm around the edges.

Whisk confectioners' sugar with 1 tablespoon milk. Add additional half tablespoon or more to achieve desired consistency.

If you using food colours (I used two colours including the original making three) : divide the icing into three into a bowl. In each bowl, add a drop of food colour of choice. Stir to make sure you have the right shade of colour you want. Add more if desired.

Coat the back of a dessert or teaspoon with icing, and spread over biscuits. Do the same till all the biscuits are coated in icing.

Biscuits can be stored in an airtight container at room temperature for seven days and unbaked cookie or biscuits dough can be kept in the freezer for three months.