Directions

1. Preheat the oven to 180 degrees Celsius and line a baking sheet with greaseproof paper.

2. Combine all the dry ingredients.

3. Using a food processor or your hands, rub the fat into the flour until the mixture looks like coarse breadcrumbs.

4. Add in the milk and use a table knife to cut it into the mixture until a biscuit dough forms - you may need to knead the mixture to make this happen.

5. Wrap the dough and chill in the fridge for 15 minutes.

6. Roll out the dough on a well-floured surface until it is the thickness of a £1 coin - use a cutter of your choice to cut out your biscuits and place on your prepared baking tray.

7. Prick each biscuit with a fork to prevent air bubbles and bake for 15-20 minutes until lightly golden brown.

8. Cool on a wire rack and store in an air-tight tin.

9. Spread our Chocolate Spread and then sandwich the marshmallow between the chocolate topped biscuit and a plain one.