Preheat the oven to 160C Fan.
- Rub butter, sugar and flour together until a soft dough is formed.
- Roll out the shortbread dough to 0.5cm thick, cut out the egg shapes using a cutter or create a template from grease proof paper. Transfer the shortbread eggs to an oven tray lined with grease proof paper and bake for 15-18 minutes until slightly golden at the edges and cooked in the centre.
- Allow the shortbread to completely cool on the tray.In a mixing bowl mix together the icing sugar with water little by little to form a firm paste. Dip the top face of each biscuit into the icing and sprinkle over the hundreds and thousands and set aside.
- Roll out the ready to roll icing to the the thickness of a pound coin and cut out egg shapes the same size as the baked shortbread. Mix it up by keeping some whole and use a knife to cut out a zig zag 'crack' on others, use a little of the leftover icing paste to glue the egg shapes to the decorated shortbreads.
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