Cream Flora Gold and castor sugar together until light and fluffy. Mix in flour and knead lightly. Place in the fridge for 10 - 15 minutes.
Roll out on a floured board and cut into shapes using cookie cutters.
Bake at 170°C for 10 - 15 minutes until pale golden in colour. Cool slightly before removing from the tray. When cold they are ready to decorate.
Sift icing sugar. Beat egg lightly and then add icing sugar gradually, beating well, until the icing reaches piping consistency. Beat in lemon juice.
Colour small quantities of icing according to personal taste. Spoon each colour of icing into a small plastic bag and snip off one corner to make a piping bag. Pipe onto cookies. Decorate with gold balls.