- Mix together the butter, brown sugar, caster sugar and vanilla. - Add 1 egg and 1 egg yolk and combine. - Add Plain flour, bread soda and mix until flour is just incorporated. - Fold in chocolate chips or chosen filling. - With an ice cream scoop, scoop cookie dough onto a lined baking tray making sure not to place them to close together as they will spread during cooking. - Bake in a preheated over of 175 degrees for 13 minutes. - Once baked remove from the oven and allow to cool. - while your cookies are cooling make your buttercream filling. - In a stand mixer or with a handheld mixer combine the icing sugar and butter to achieve a smooth buttercream consistency. - add vanilla extra and red food colouring.
- cut your cookie into half. - turn the 2 halves upside down and with a piping bag or palette knife spread the red buttercream on each half of the cookie. - place mini marshmallows along the edge of one cookie to make the teeth. - put the second cookie half on top of the other. - place 2 almond flakes to the front between the marshmallows to creat fangs.