Dracula Teeth Biscuits

Makes 20, Prep and Cook 1 hour, 30 mins

150g unsalted butter, chopped, at room temperature

²∕³ cup raw sugar

1 tsp vanilla extract

1 egg

1¾ cups plain flour

1 tsp baking powder

½ cup milk choc bits

1 cup vanilla frosting Super Red food colouring gel 2 x 100g packets white mini

baking marshmallows 2 tblsps slivered almonds, toasted

1 Grease and line two large oven trays with baking paper. 2 Beat butter, sugar and vanilla in small bowl of an electric mixer until light and fluffy. Beat in egg until combined. Transfer to a large bowl.

3 Add sifted flour and baking powder. Stir until combined. Stir in choc bits. 4 Turn out onto a lightly floured bench. Bring together with your hands. Roll into a 20cm log shape (6cm in diameter). Wrap in plastic wrap. Refrigerate for about 2 hours, or until firm. 5 Cut log into 1cm thick rounds. Place about 3cm apart on prepared trays.

6 Cook in a moderate oven (180C) for about 12 minutes, or until lightly browned. Remove. Stand for 5 minutes.

Gently cut each biscuit in half while on trays. Cool completely on trays.

7 Tint frosting red in a small bowl. Spread 1 tsp over flat side of each halved biscuit. Arrange marshmallows, upright, in a single layer in the frosting, over half the biscuits. 8 Arrange 2 slivered almonds between marshmallows for the fangs. Sandwich with remaining halved biscuits.