1.Beat butter, essence, icing sugar and egg yolk in small bowl with electric mixer until smooth. Stir in sifted flours and enough milk to mix to a soft dough. Knead gently on lightly floured surface until smooth; cover and refrigerate for about 20 minutes.
2.Roll dough between sheets of baking paper until 3 mm thick. Cut into 6 cm rounds and place about 3 cm apart on greased oven trays.
3.Decorate with assorted sweets and pastry scraps using lightly beaten egg white to attach decorations.
4.Bake in moderate oven for about 12 minutes or until lightly browned. Cool on trays.