oven to 180C/160C fan/gas 4 and prepare two lined baking trays. Beat
the butter and sugar together until combined then beat in the egg and
vanilla. Add all of the flour and mix into a soft dough. If the dough is
very soft chill for 15 mins before shaping.
Roll the dough into log shapes about 1.5cm-2cm in diameter and then cut into pieces 15cm long.
a lolly stick into each biscuit as well as a mikado arm piece on each
side. Place on the baking trays evenly spread apart.
Bake for 15-20 min until golden brown, but check after 15 as all ovens will vary and then transfer onto a wire rack to cool.
the milk chocolate, and once the biscuits are cool use a pastry brush
to gently paint all over the back of each stick, going a little around
the sides and on the back of the Mikados.
Once set flip the sticks over and paint the fronts, and then leave for 30mins to completely set.
his leaf, eyes and mouth by moulding little pieces of the icing to
create the boggly eyes, mouth and leaf. Stick them on using a little of
the leftover melted chocolate.