1. First using a heavy knife, carefully chop all of the lollies in half.

2. in a bowl, cream together the butter, the sugar and the vanilla essence until pale and fluffy (around 2- 3 minutes).

3. Next add the flour and the custard powder and continue mixing until it’s all just combined, so still a
bit crumbly.

4. Now tip it onto a clean and dry benchtop and knead it together with your hands until all the crumbs
have incorporated and the cookie dough is smooth. Form it into a disc shape, wrap it in cling wrap and
place it in the fridge for 20 minutes.

5. Preheat oven to 150°C fan-bake oven or 175°C conventional oven on bake and place an oven rack in
the center of the oven.

6. While the dough is resting in the fridge, line a tray with baking paper and grease it lightly with butter.

7. Once out of the fridge, knead the dough until its smooth.

8. Next sprinkle some flour around on the bench. Divide the dough into roughly three parts and work
with a third at a time (re-wrapping the dough you aren’t using and returning it to the fridge until you
need it).

Gently roll out the dough until it’s around 3-4 mm (1/8 inch) thick. Roll up and down, and sideways,
and also move the dough around so it doesn’t stick to the bench.

Don’t be afraid to use more flour on
the bench if it is sticking as it won’t affect the recipe too much (unless you dump heaps on there!
10. Now cut out as many shapes as you can on the rolled out cookie dough and using a metal spatula
carefully slide it under them (I dip the end of my metal spatula in some flour to help it slide under my
cookies easier) and then carefully lift them onto the oven tray.

11. Once you have enough on the tray press in the center shape and use a small knife to remove

12. Once you have enough on the tray press in the center shape and use a small knife to remove the
smaller shape (add it to the remaining cookie dough).

13. Then pop them in the oven for 5 minutes. After the 5 minutes is up, remove them and place 1 sweet
candy (two halves) in the center of each biscuit.

14. Return them to the oven for another 5 minutes or until the biscuits are just starting to brown slightly
around the edges. If these cook too long the sugar in the candy will start to burn.

15. When they are out of the oven check the centers, if there is a small gap where the candies hasn’t
quite spread enough use the tip of a sharp knife or a toothpick to spread the melted candy into the
gap…..or you can slightly tilt the tray so the sugar runs into the gap.
*Storage*– These will keep well in an airtight container in the pantry for 3 days.