Traffic Light Cookies

Cream the butter and sugar in a bowl until the mixture is pale and fluffy.

Add the egg yolk and vanilla extract and briefly mix until well combined.

Sift the flour and a pinch of salt over the mixture, add the coconut flakes and mix everything into an even dough.

Divide the dough in half, shape each half into a ball, wrap in cling film and chill for 30–60 minutes.

Preheat the oven to 175 °C fan (190 °C conventional) and line a baking sheet with parchment paper.

Roll the dough between two sheets of parchment to about 5 mm thickness and shape into rectangles.

Cut bars of about 6 × 2 cm with a knife and place them on the prepared baking sheet with plenty of space between.

Bake the bars for 10–12 minutes until golden, then let them cool completely on a wire rack.

For the icing, stir the lemon juice into the lightly beaten egg white, then whisk it with a hand mixer until stiff, letting the powdered sugar fall in gradually.

Coat the cooled bars with the icing and immediately place one red, one yellow and one green chocolate candy on each as the 'traffic light'.

Allow the icing to set completely before serving or packing airtight.