Requires: Bamboo skewers, 8cm star-shaped cutter
Preheat the oven to 180°C conventional oven (350° Fahrenheit/Gas 4). Adjust metal racks to the middle groove of the oven. Prepare 2 silicone baking mats on a work surface (alternatively, use 2 sheets of non-stick baking paper). Set aside 2 baking trays the same size as the silicone baking mats (or baking paper).
Using an electric mixer, beat the butter, egg yolk and icing sugar (confectioners’ sugar) until creamy. Beat the sifted flour and orange zest into the butter mixture until just combined. Transfer to a clean work bench and use your hands to knead until smooth. Cover with plastic wrap and refrigerate for 30 minutes.
Note: 00 is a powder-fine Italian type of flour. It is made from soft wheat varieties, and is frequently used in Italian desserts and pastas. 00 flour is available in most supermarkets, Italian food stores and gourmet delicatessens.
Remove the dough from the fridge. Divide the dough into 2 portions. Roll 1 portion of dough on a silicone baking mat (or between 2 sheets of non-stick baking paper) to a thickness of 1cm. Use a 8cm star-shaped cutter to cut stars approximately 2cm apart. Re-roll the scraps of the dough and repeat with the remaining dough.
Bake, one tray at a time in the oven for 12-15 minutes or until just golden. Remove from the oven. Gently insert a skewer in the centre of each star. Transfer to a wire rack to cool completely.
Place the sprinkles into a small bowl. Meanwhile to make the icing, place the icing sugar and milk in a small saucepan over low heat. Use a metal spoon to combine until smooth. Add a touch of extra milk where required to achieve the required consistency. Pour the icing into a shallow bowl (suitable for dipping the biscuits into). Dip one side of the star-shaped biscuit into the icing, then dip the icing coated biscuit into the rainbow sprinkles. Transfer the star wand to the wire rack to set for 2-3 hours before serving. Repeat with the remaining biscuits – buon appetito.