Method
1 Beat butter, sugar and jelly crystals in a small bowl, with an electric mixer, until fluffy. Add egg yolk; beat until combined. Stir in sifted flours and enough milk to form a form dough. Turn onto a lightly floured surface and knead gently. Cover and refrigerate dough for 30 minutes.

2 Roll out dough between two sheets of non-stick baking paper to 3mm in thickness. Remove top sheet of paper. Using decorative Christmas-shaped cutters, cut out shapes. Place about 3cm apart on baking paper-lined oven trays. Re-roll pastry until used.

3 Cook in a moderate oven, (180C) for about 10 minutes, or until very lightly browned. Stand biscuits on trays for 2 minutes before lifting onto wire racks to cool.

4 Place Choc Melts in a bowl then tint green with food colouring. Dip front of biscuits into green chocolate then return to oven trays. Decorate with assorted lollies and leave to set.

Hint: If weather is warm, biscuits can be stored in the refrigerator, in an airtight container for up to 4 days.