Method

• 1.
  Preheat oven to 180°C. Line 2 baking trays with baking paper.
• 2.
  Beat butter and sugar together until pale and creamy. Beat in egg until combined. Sift flour, cocoa and baking powder together and stir into butter mixture to form a dough. Transfer dough to a lightly floured surface and knead lightly until smooth. Wrap in plastic and place in fridge to chill for 20 minutes.

• 3.
  Roll out dough to 5mm thick. Cut out rounds using a 7cm cutter and transfer to trays. Use a skewer to make a hole large enough for the ribbon. Bake for 15 minutes until just firm. Transfer to a wire rack to cool completely.
• 4.
  To make the decorations, break off a walnut-sized piece of icing and add drops of red food colouring. Wrap tightly in plastic and set aside. Break off another larger piece of icing and colour green. Wrap in plastic wrap and set aside.
• 5.
  Roll out remaining white icing until 3mm thick. Using the same cutter, cut out rounds of icing. Halve each in a wiggly pattern to form the dripping icing effect. Roll out reserved green icing and cut out holly leaves, allowing 2 for each biscuit. Roll reserved red icing into balls for berries.
• 6.
  To decorate, brush the underside of white pieces with a little water and position on biscuits. Make a hole in icing for ribbon. Attach leaves and berries with a little water. Loop ribbon through holes and set aside until icing has firmed.