Ladybird Heart Biscuits

Preheat oven to 200°C/fan 180°C/gas mark 6.

Place butter, sugar and Fate Low Protein All-Purpose Mix into a bowl.

Mix and knead ingredients until bound together, adding water as needed to form a manageable dough.

Transfer dough to a surface dusted with Fate Low Protein All-Purpose Mix and continue to knead until smooth.

Roll dough to 0.5cm thickness and cut into hearts using the biscuit cutter, then place onto a lightly greased baking tray.

Cook for 20-25 mins, until golden in colour. Remove from oven and cool on wire rack.

Roll out the red fondant icing to 0.5cm thickness and cut into hearts using the biscuit cutter.

Use a small amount of strawberry jam to stick the fondant to the centre of the biscuit.

Using the black icing pen, draw a line down the centre of the biscuit, a triangle at the bottom (filled in with black icing) and some spots on either side of the line to resemble a ladybird.

Draw eyes onto the black icing triangle with the white icing pen.