Sheep Biscuits

Bake your biscuits:

1.  Pre-heat your oven to 180C/160C fan/gas 4. Line a large baking tray with parchment paper. 
2. First, let’s start with the light Vanilla biscuits. Cut your butter into small cubes. Tip the butter, flour and a pinch of salt into a food processor and blend the ingredients until the mixture resembles breadcrumbs and the butter is well mixed in. Add the icing sugar, egg yolk, vanilla extract and 2 tsp of cold water to the mixture, and blend again until the mixture starts to clump together (If the dough looks too dry add in 1tsp of water, but try to avoid adding any more, as this will make the biscuits tough).
3. Bring the mixture out onto a work surface and squash everything together to make a ball of dough and the mixture is even thoroughly. Wrap in cling film, pat into a flat disk and let the dough chill for about 30 mins. 
4.  For the chocolate biscuits, sift together the flour and cocoa powder into your food processor. Cut the butter into small cubes, add it in and mix until it looks like breadcrumbs. Sift in the icing sugar, egg yolks and the vanilla extract to the mixture and blend again until the mixture starts to clump together.
5. Bring the chocolate mixture out onto a work surface and squash everything together to make a ball of dough and the mixture is even thoroughly. Wrap in cling film, pat into a flat disk and let the dough chill for about 30 mins. 
6. Once your doughs are done, unwrap one of the doughs and roll it out to about 3mm on top of the dusted surface. Now, either using a round shaped cookie cutter or cutting guide, stamp out 10 shapes (do one round and squash the scraps of dough back together, reroll and stamp out to get 10). Using a small shot glass or a small cookie cutter, cut a small circle above the middle of half of your cut-outs (this is where the sheep’s face will be). Repeat this process for the chocolate dough as well.
7. Arrange the biscuit shapes over the trays and bake for 18-20 mins, until just golden. Leave to cool on the tray for 10 mins, then transfer to wire racks to cool completely.

Time to Decorate:

1. While your biscuits are cooling, let’s prepare the decorations! Prep your Choco Writers according to instructions by placing them in a cup of hot water.
2. Once your biscuits have cooled, take the full-circle biscuits and squeeze the Milk Choco Writer over the plain biscuits and, using the back of a spoon, spread them over the biscuit and place the other biscuit with the smaller circle cut-outs over the chocolate spread before it hardens. Do this for all your plain biscuit pairs and then repeat the process with the chocolate biscuits but instead adding the White Choco Writer as the spread. 
3. Once finished, you can get to decorating the fine detail! Add a pair of Edible Eyes in the middle of the sheep’s face (the visible chocolate part). Using your Writing Icing, add in the sheep’s nose and mouth. Take your Choco writers and add in the sheep’s ears and feet. Finally, using your White Writing Icing tubes, add in all the fun details over the sheep’s ‘fur’ and you’re finished!