In a large mixing bowl, cream together the butter and sugar until very pale and fluffy.

Add the egg and beat in well for a couple of minutes on a medium speed so that the mix is very light.

Sieve the flour over the mix and add the baking powder. Beat in until a dough has formed. If the dough seems very soft, sieve in a little more flour and beat in until the dough is stiffer but still soft.

Scoop the dough into a ball and wrap in cling film/plastic wrap/beeswax paper and chill in the fridge for at least 1 hour or around 20 minutes in the freezer.

After enough time has passed, retrieve your dough from the fridge and gently roll out into a rough (but even in thickness) rectangle shape straight onto a sheet of baking parchment/greaseproof paper.

Slide the dough on the paper onto the baking tray and adjust if necessary.

Using a very sharp knife, score the cracks into the dough. Start with Mizu’s face shape and then add more cracks where desired.

Gently lift the biscuits up and away from each other, creating a slight gap in between each one. The original shape of the entire dough should still be clear - like a puzzle with pieces that have been put out in the correct places but not yet joined together.

Once chilling time is nearly up, preheat your oven to 190°C [375°F] or 180°C fan. Get a baking tray ready.

Put the dough on the tray back in the fridge to chill for 10 more minutes.

Once chilled, bake for around 12-15 minutes, until golden in colour.

Once baked, leave your biscuits to cool completely on the tray.

While your Japanese butter cookies are cooling, begin preparing your kintsugi icing.

Mix together the icing sugar and water in a bowl until a thick paste has formed.

Add the gold edible glitter or gold food colouring and mix in.

Pour the icing into a piping bag or sandwich bag with a very small amount of the end cut off. Tie the open end of the bag, leaving just the tip open so that none of the icing spills out. Set aside.

Depending on how connected your biscuits are, carefully lift the biscuit slab from the paper or gently peel the paper off from underneath the entire bake. Make sure to place your biscuits straight onto your chosen board/presentation dish now.

Using your chosen food colouring mixed with a very small splash of vodka (if using), a couple of thin paint brushes and/or your edible ink pens, paint and draw the details and scenes that you have chosen. If using liquid food colouring, you will likely not need to use vodka and can just paint straight onto the biscuits.

Start with Mizu’s eyes, eyebrows and hair curl. Fill in the other segments with varying scenes and patterns from Blue Eye Samurai. This could also be simple symbols or even more broad imagery related to Japan like Mount Fuji and cherry blossom trees.

Feel free to add elements like snow and trees which feature heavily in the show.

Finally, pipe your kintsugi icing into the cracks of your biscuits. Press them together if they are not all solidly connected to one another, using the icing as a ‘glue’.

Leave to set before serving. Note: the royal icing won’t set completely hard so you can still pull the biscuit shards apart from one another.