Mango & coconut chick biscuits

Cream the butter and sugar together in a large bowl until it starts to turn pale. Add the vanilla extract, break in the egg, then stir until combined. Mix in the flour, baking powder and ¼ tsp fine salt until the dough holds together. Wrap and chill in the freezer for 15-30 minutes to firm up.

Preheat the oven to 170°C, gas mark 3. Line 2 large baking trays with parchment. Roll out the dough on a floured surface to a thickness of 0.5cm. Cut about 20-22 x 7cm rounds using a cutter (fluted looks good). Transfer to the lined baking trays and bake for 12-14 minutes, until just golden. Remove and leave to cool on the trays.

Mix the coconut and yellow food colouring in a large bowl. Brush a thin layer of jam over the top of each biscuit, then press each one into the coconut and coat generously.

Using scissors, cut triangular pieces of mango for wings and lots of little triangles to make beaks (and feet if you wish). Using the edible glue, stick the eyes in position, just above the middle of each biscuit. Glue the larger mango triangles for wings, then follow with the beaks under the eyes.