For the shortbread biscuits:

1. In a stand mixer fitted with a paddle attachment, beat the First Choice Butter and vanilla extract until creamed.
2. Add the icing sugar and salt; mix until combined.
3. Scrape the bowl down and add the flour while beating on low. Scrape the bowl once more and mix until combined.
4. Shape the dough into a rectangular shape, wrap in plastic and chill until firm. At least an hour.
5. Preheat the oven to 180°C. Use a sharp knife to cut 1/2 cm thick slices.
6. Use a pastry wheel to cut the edges of each biscuit so that it is twirly.
7. Place the biscuits, spaced at least 2 cm apart onto a baking sheet lined with baking paper.
8. Use a fork or skewer to indent a pattern onto the top.
9. Bake for about 10 minutes, rotating the baking sheet in the oven halfway through.
10. Let them cool down.

For the royal icing:

1. Beat the egg whites until stiff but not dry. Add the sugar and lemon juice and beat for a futher 1 minute.
2. Transfer the royal icing into a disposable icing bag fitted with a number 1 writing icing nozzle.
3. Pipe the outline of each cookie and then spread the icing inside the outlines.
4. Allow the icing to dry for 24 hours.
5. Draw different chores with an edible food marker.