Recipe

• 1

  In a large bowl, beat the sugar and baking block together until light and fluffy.
• 2

  Add the flour and use your hands to work the ingredients into a smooth dough.
• 3

  Wrap the dough in clingfilm and place in the fridge for 30 minutes.
• 4

  Meanwhile, line two flat baking trays with greaseproof paper.
• 5

  Generously dust a worktop and rolling pin with flour. Roll the dough out to 0.5cm thickness.
• 6

  Use a 6cm round cutter to stamp out biscuits. Use smaller number and star cutters to stamp out the middle of each biscuit. You’ll need to re-roll the scraps to make 15 biscuits in total. Use a straw to make a small hole at the top of each biscuit.
• 7

  Transfer the biscuits to the baking trays and place in the fridge for 20 minutes to chill (this will retain their shape during baking).
• 8

  Meanwhile, preheat the oven to 160°C fan / 180°C conventional.
• 9

  Bake for 12-14 minutes or until lightly golden. Leave to cool completely on the baking trays.
• 10

  Lightly dust a worktop with icing sugar. Roll out the icing and stamp out 6cm circles.
• 11

  Dab a little water on top of the biscuits and lay the icing circles on top, pressing down gently so it sticks to the biscuit.
• 12

  Use your finger to make an indent in the icing where the cut-out shapes are underneath, and the hole at the top. This will give you a cutter guide.
• 13

  Stamp out the shapes in the icing, then press them through the biscuit to remove. Arrange all the biscuits on a lined baking tray.
• 14

  Break up the MILKYBAR Gold into a bowl and microwave for 30-60 seconds or until melted and smooth. Transfer the melted chocolate to a piping bag.
• 15

  Pipe the melted chocolate into the cut-out shapes. Place the baking tray in the fridge for 20 minutes or until the chocolate is set.
• 16

  Carefully peel off the biscuits and tie a ribbon through the hole at the top. Enjoy!