Line a baking tray with baking parchment.
Cream together the butter, sugar, and vanilla essence until just creamy.
Beat in the egg until well combined.
Add the flour and mix on a low speed until a dough forms.
Knead the dough into a ball by hand, wrap in cling film, and refrigerate for one hour.
Roll out the dough on a floured surface to a depth of 5mm.
Cut desired shapes using cutters or templates for ducks, trees, ladybirds, lambs, or people.
Transfer shapes to the tray and chill for 30 minutes.
Preheat the oven to 180°C.
Bake for 6 to 10 minutes until edges are lightly golden-brown.
Transfer to a wire rack to cool completely.
Whisk egg white and icing sugar for five minutes until a thick, smooth, white paste forms.
Decorate shapes using flooding techniques or ready-to-roll icing as described in specific assembly steps.
Support upright pieces with a wire rack until the icing sets completely.