Step 1

Sift the White Wings Premium All Purpose Plain Flour, baking powder and salt into a bowl. Use an electric mixer to beat the butter and caster sugar in a bowl for 5 mins or until pale and creamy. Beat in the vanilla and egg. Stir in the mixture.

Step 2

Turn out the dough onto a lightly floured surface. Knead for 1 min or until smooth. Divide dough into 2 portions and shape each portion into a disc. Wrap in plastic wrap and place in the fridge for 30 mins to chill.

Step 3

Preheat oven to 180C. Line 2 baking trays with baking paper.

Step 4

Roll out 1 pastry disc between 2 sheets of baking paper to 5mm thickness. Use a 7cm round pastry cutter to cut 12 discs from dough, re-rolling trimmings if necessary. Place discs 3cm apart on the lined trays. Bake for 12-15 mins or until lightly golden. Set aside to cool. Repeat with remaining dough to make 24 biscuits.

Step 5

Sift the icing sugar into a bowl. Add enough milk to make a thick spreadable consistency. Spoon icing over the cooled biscuits and spread towards the edges to form the melted body.

Step 6

Use kitchen scissors to cut 24 small triangles from an orange snake lolly to form the noses. Gently dip the bases of the noses in icing. Attach to the sides of the marshmallows. Use the writing icing to pipe eyes and mouths onto the marshmallows. Press marshmallow heads onto iced biscuits. Use kitchen scissors to cut heads from snake lollies. Cut down the length of snakes to make two long thin pieces. Wrap around marshmallow heads to form scarves.

Step 7

Place red and green M&M’s Minis down the centre of the biscuits to form buttons. Use the writing icing to pipe arms on each biscuit. Store in an airtight container for up to a week.