Easter egg biscuits

Instructions

1. Put the shortbread on a board. Roll out the fondant to a thickness of 15mm.
2. Stamp out 6 round shapes using the shortbread thins as a template, then cut each fondant round in half in a zigzag pattern.
3. Warm the honey in a small pan set over a low heat. Brush each shortbread thin with the warm honey, then press the fondant onto the bottom halve.
4. Scatter the sprinkles over the top half of the biscuits, shaking and discarding any excess.