Preheat your oven to 200°C/180°C fan/400°F/Gas 6.

Place the sugar and the butter in a food processor and blitz until well combined. Add the flour and blitz again until it has a very fine breadcrumb texture.

Tip your fine breadcrumb mixture into a mixing bowl, add the water and knead until you can form a ball. Now pop the dough in the fridge and let it rest for at least 2 hours.

Sprinkle flour onto a worktop or large cutting board and roll out the dough until it's about 1/4 to 1/2 cm thick. Use the snowflake cookie cutter to cut out your shortbread shapes. Top tip: if you roll out your dough on a piece of baking paper, you can gently cut out the snowflake shapes and lift off the excess dough - this leaves just the shortbread shapes, and you can lift the baking paper straight onto a baking tray! Easy!

Now, place the cookies onto a baking tray lined with baking paper (if you didn't roll your dough out on baking paper), sprinkle with some extra caster sugar and bake in the preheated oven for 10 mins. While your shortbread snowflakes are baking, you can make yourself an indulgent Baileys Festive Chocolate Cocktail!