Step two
On a lightly floured surface, roll out the dough to a thickness of around 0.5cm.
Use a cookie cutter or water glass to stamp out seven centimetre rounds.
Re-roll the trimmings and repeat.
Transfer the biscuits to two lined baking trays and bake for eight to 14 mins until the edges turn lightly golden in colour. Leave to cool.
To decorate, roll out the white fondant icing on a surface lightly dusted with icing sugar.
Stamp out seven centimetre circles using the same cookie cutter or glass as before, then use a dab of the white tube of icing to stick a fondant round on each biscuit.
source: express.co.uk