Method

1. Preheat oven to 130C.
2. Mix the milk powder, custard powder and plain flour together and toast in oven for 15 minutes.
3. Cream icing sugar with softened butter.
4. Add egg yolk and whisk until well combined.
5. Add in flour mix and dough gathers.
6. Extrude biscuits using semperit mould and top with glace cherries, chill in fridge for 30 minutes.
7. Bake for 20 minutes.