150g unsalted butter, chopped, at room temperature
2/3 cup raw sugar
1 teaspoon vanilla extract
1 ¾ cups plain flour
1 teaspoon baking powder
½ cup Milk Choc Bits
1 cup Betty Crocker Vanilla Frosting
Super red food colouring gel
2 x 100g packets white mini baking marshmallows
2 tablespoons silvered almonds, toasted
Grease and line two large oven trays with baking paper.
Beat butter, sugar and vanilla in a small bowl of an electric mixer until light and fluffy. Beat in egg until combined. Transfer to a large bowl.
Add combined sifted flour and baking powder. Stir until combined. Stir in Choc Bits.
Turn out onto a lightly floured bench. Bring together with your hands. Roll into a 20cm log-shape (6cm in diameter). Wrap in plastic wrap. Refrigerate for about 2 hours, or until firm.
Cut log into 1cm thick rounds. Place about 3cm apart, on prepared trays.
Cook in a moderate oven (180C) for about 12 minutes, or until lightly browned. Remove. Stand for 5 minutes. Gently cut each biscuit in half while on trays. Cool completely on trays.
Tint frosting red in a small bowl. Spread 1 teaspoon over flat side of each halved biscuit. Arrange marshmallows, upright, in a single layer in the frosting, over half the biscuits.
Arrange 2 slivered almonds between marshmallows for ‘fangs’. Sandwich with remaining halved biscuits.