1.Preheat oven to 180°C Grease four oven trays; line with baking paper.
2.Process flour, butter and sugar in a food processor until mixture resembles breadcrumbs. Add egg, syrup and vanilla; process until mixture comes together. Turn dough onto a lightly floured surface; knead until smooth. Shape into a disc, wrap in plastic wrap; refrigerate 1 hour.
3.Draw a 8cm x 12cm x 12cm triangle onto the cardboard; cut out template.
4.Roll dough between two sheets of baking paper until 5mm thick. Using template, cut out triangles, re-rolling dough scraps until all dough is used. (If dough becomes soft, refrigerate 10 minutes to firm). Place on oven trays; refrigerate 5 minutes or until firm. Make small 2 holes in the top of each triangle, not too close to the edge, using a skewer. Bake biscuits 12 minutes or until golden; remove from oven, pierce each hole again while biscuits are hot and still soft. Cool on trays.
5.Divide the icing equally into 3 portions; cover with plastic wrap. Knead colouring into one portion of icing on a surface lightly dusted with cornflour. Roll icing into a 3mm thickness on a cornflour dusted surface; cut into 1cm strips, cover with plastic wrap. Repeat with remaining icing (leave one portion white).
6.Brush backs of icing strips with a little water and stick onto the biscuits, making holes in the icing to match the holes in the biscuits; trim icing around biscuit line into triangle shapes. Using a 1cm or 2cm round cutter, cut circles from icings; brush circles with a little water and stick onto biscuits. Stand until dry. Thread ribbon through hole to hang bunting.
You need a 2cm round cutter and a piece of firm cardboard 15cm (6 inches) square.Note