In a large bowl, mix together the butter and sugar until the mixture is creamy in texture. Make sure you don’t overwork the mix, or your biscuits may spread during baking.
Beat in the egg until well combined. Sieve in the flour and baking powder and mix until a dough forms. Place the dough on a floured surface and give it a quick knead so your mix is easier to work with. Chill your dough in the fridge for 1-2 hours.
Preheat your oven to 180°C or gas 5. Roll out your mixture to approximately 6mm thick. Use the large Herdy Cookie Cutter to cut out your shapes. Try to reuse as much dough as you can to minimise waste, we got 12 biscuits out of the mixture. With a cocktail stick, draw a heart shape on Herdy’s tummy, then carefully cut out the heart. Use a palette knife to transfer the biscuits to a baking tray lined with baking parchment, or a silicone baking mat.
Separate your hand-boiled sweets into individual colours. To crush your sweets, you can use a rolling pin or meat mallet. We found that using a sharp knife to half the size of the sweets helped with the crushing process. Make sure you crush your sweets on a chopping board to keep your work surfaces safe.
Sprinkle your crushed sweets into the heart-shaped hole approximately ¾ full. Bake for around 10 minutes, or until slightly golden at the edges. Remove from the oven and allow to cool fully, be very careful not to touch the liquid sweets in the centre.
SERVING SUGGESTION:Get cosy by the fire with a mug of hot chocolate, pop your favourite festive film on the telly, take the weight off your feet and enjoy.