2. Place two or three sweets of the same
colour in the centre of half of the cutouts.
Cover with the remaining cutouts and press
the edges to seal. Place on greased baking
trays and bake in a preheated oven for
about 10 minutes or until golden. Remove
from the oven and leave to cool.
3. Make the glacé icing by mixing about
50ml hot water with the icing sugar until it
forms a thick, smooth mixture. Divide the
icing into two or three bowls and add a
small amount of food colouring to each
bowl. Use the back of a teaspoon to spread
icing onto each biscuit. Decorate with silver
balls or coloured vermicelli.
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