Step 1 Cream table spread, sugar and vanilla in a bowl for 3–4 minutes, or until light and fluffy. Sift flour and baking powder into bowl with creamed mixture.
Step 2 In a separate bowl, whisk eggs with honey. Gradually stir in enough egg mixture to bowl with creamed spread and flour to make a soft dough (if dough gets too sticky, add a little extra flour).
Step 3 Turn dough out onto a lightly floured work surface, divide in half and knead briefly until smooth. Shape into flat discs, wrap in cling wrap and chill in the refrigerator for 30 minutes.
Step 4 Preheat oven to 180°C. Line two baking trays with baking paper. Roll out one piece of dough at a time onto a lightly floured surface to about 1/2cm thickness. Cut snowflakes, using a floured 7cm cutter, and lift onto baking trays. Re-knead and roll trimmings to make more biscuits.
Step 5 Bake for 12-15 minutes, or until lightly golden. Carefully lift onto a wire rack and cool.
Step 6 Once cool, mix one spoonful of egg white at a time with icing sugar until a slightly stiff but still squeezable mixture is formed. Spoon into a small piping bag with a small nozzle. Pipe snowflake designs onto the biscuits and leave to set.