5 egg yolks
600 ml plain flour
120 g butter or margarine
125 ml Dansukker Light Muscovado Sugar
1 tsp Dansukker Vanilla Sugar

To decorate
2 egg whites
300 ml Dansukker Icing Sugar
Orange food colouring
75 g dark chocolate
12 chocolate truffles

Combine all ingredients for the dough in a bowl and work into a dough. Put the dough on a floured worktop and roll until it is 3 mm thick. Use cookie cutters or a glass to cut the dough into round biscuits. Place on a parchment-lined baking sheet.

Bake in the centre of the oven at 200 °C, convection oven 175 °C, for approx. 10 minutes. Leave to cool on tray.

Whip the egg whites until firm peaks form. Now add the icing sugar and whisk until the mixture is smooth. Remove about 1 tbsp of the mixture and use food colouring to turn it orange.

Cover the biscuits with the white mixture. Half the chocolate truffles and place one half on each side of the biscuit. Place the orange mixture in a small piping bag and pipe a “nose” onto each biscuit.

Place the chocolate in a plastic piping bag and melt it in a microwave or in hot water. Pipe eyes, mouth and “holders” between the chocolate truffles.