Sift the flour and sugar separately. Chop the candies finely and separate by colour. Bring the butter to room temperature.

Mix the butter with a whisk until it becomes a creamy texture. Add the sugar in 3 batches. Whisk well as you go.

Beat the eggs well, making sure to cut through the egg white membrane. Add the batter from Step 2 in 3 batches, mixing well after each addition.

Add the sieved flour into the bowl. Mix lightly with a spatula until blended, making sure it doesn't turn into a paste.

Wrap in plastic wrap and leave for 1.5 hours in fridge.

Dust your work surface and roll the dough out with a rolling pin at 3 to 5 thickness (Preheat the oven at 340F/170℃).

Cut into any shape you like, and cut out its inside so you leave an outline of the dough.

Arrange on the baking pan, and bake for 6 to 9 minutes in the oven 340F/170℃. (When they brown lightly, they're done.) Take the pan out, and let it cool.

Leaving the pan as is, put the crushed candies into the holes, leaving no gaps.

Bake for 2-5 minutes at 340F/170℃ or until the candies melt.

When the candies have melted, then take the pan from the oven. Do not shake the cookies until they have cooled completely.