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In a bowl mix together flour, bicarb and salt whilst in another bowl cream together spread, sugar, syrup and vanilla.
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Add the flour mix to the creamed ingredients and once semi combined mix together with hands until you get a rollable dough. If too crumbly add the milk until dough is stiff but not wet, if dough is already stuff and not crumbly leave it out.
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Roll out the dough, cut out 1cm rounds using a small icing cutter, either round or a flower shaped cutter work well. You should get around 150 1cm biscuits out of the dough.
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Place on baking trays and bake for 5-8 mins on gas mark 4/180c until cooked but not brown, remove from oven and allow to cool.
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Mix water with icing sugar to make icing, you want it quite think but pipable. Place in a piping bag with a small nozzle (or a sandwich bag with a corner cut off will also work) and place a small amount of icing on the centre of each, allow to set for at least an hour.
NB Instead of doing all white icing, split the icing into separate bowls and add a drop of food colouring gel to each to make different coloured iced tops.
