100 g white chocolate buttons, melted and cooled
12 honey jumble biscuits, or other soft gingerbread and honey finger biscuits topped with icing
12 pink and white marshmallows, halved
2 tbsp hundreds and thousands, or desiccated coconut
12 mini marshmallows, halved
24 white tics tacs, or other pill-shaped peppermint flavoured candies
24 edible silver balls
- Spoon melted and cooled chocolate into a piping bag.
- Place the biscuits onto a tray. Cut the mini marshmallows in half and press the cut sides into the 100s & 1000s or desiccated coconut.
- Decorate the biscuits with the marshmallows, mints and cachous, using chocolate to attach them to the biscuits. Set aside until the chocolate has set.