1) For the biscuits: Beat the butter in a large bowl with a handheld mixer until fluffy. Scrape down the sides of the bowl, add brown sugar, and continue beating until light, 2 to 3 minutes. Add egg and vanilla essence, beating until smooth. Gradually add the 300g flour and salt while mixing slowly to make a rough dough. Press dough into a ball by hand. Lightly dust the biscuit dough with flour and roll it between 2 pieces of greaseproof paper into a 2-cm-thick disk. Slide the disk in the paper onto a baking sheet and freeze until firm, about 20 minutes (or refrigerate about 1 hour).
2) Evenly space the racks in the oven and preheat to 180C/Gas Mark 4.
3) Transfer the dough to the work surface and remove the top sheet of paper. Cut into biscuits with a 10-cm flower or other decorative cutter and transfer them to a parchment-lined or nonstick baking sheet. Press excess dough together and roll and cut into biscuits as well. Bake until biscuits' edges are golden, about 20 minutes. Cool on a rack.
4) For the icing: Whisk the water and egg white powder in a medium bowl until foamy and smooth. Gradually whisk in the icing sugar to make a smooth icing. Spread a layer of icing over the entire surface of the cookies (or just in the center, if desired) with the back of a teaspoon. Place hundreds and thousands, chocolate chips, or candies in the center of the cookies. Let rest until the icing sets, about 30 minutes.
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