Method
1 Roll dough between 2 sheets of baking paper until 1cm thick. Cut 14 rounds from dough using a 7cm cutter. Place rounds about 3cm apart on baking paper lined oven trays.

2 Cook in a moderate oven (180C) for about 15 minutes, or until lightly browned. Stand biscuits on trays for 5 minutes before transferring to a wire rack to cool.

3 Place White Choc Melts in a medium heatproof bowl. Sit bowl over a small pan of simmering water. Stir over heat until melted. Tint with a few drops of pink food colouring and mix well to combine. Remove pan from heat.

4 Dip tops of biscuits into chocolate mixture and stand on wire racks over a tray. Sprinkle with jelly crystals. Insert wings into chocolate and sprinkle centres with cachous. Attach licorice strips for antennas. Stand biscuits until chocolate is set. Decorate wings with decorating gels and mini butterflies.

Tip: For this recipe, we used the rice paper that's used to make nougat (which is available from the supermarket), not the rice paper that's used to make fresh spring rolls.