Preheat oven to 180°C. Prepare a work surface for rolling out pastry (baking paper or pastry mat). Sift together the Real Bread Mix, the potato starch and the cocoa. Stir in the brown sugar. Transfer to the mixing bowl of your favourite food processor and add in the cold cut butter. Mix until it resembles fine breadcrumbs. Add in the egg and water. Mix until it comes together as a dough.

Transfer dough to a clean work surface (baking paper or pastry mat). Bring the dough together with your hands. Knead the dough for approximately 1 minute using the palm of your hand, use some of the extra bread mix if necessary. Roll out the dough to a thickness of 3 – 4 mm. The dough may be cold enough to cut out the shapes, if not cover the rolled out dough with baking paper or plastic cling wrap and put it into the fridge for approximately 5 minutes.

Line two baking trays with baking paper. Bring out the cold dough. Cut the dough with a shaped cutter (your choice – large circles are great for decorating faces) and place the pieces on a baking tray. When you’ve cut out as many shapes as possible bring the dough together and roll it out again. Continue cutting out shapes in the newly rolled dough. If the dough is cold enough the shapes will be easy to pick up and transfer to the baking tray; if not put the dough back into the fridge for 5 minutes. Repeat until you can’t cut out any more shapes.

The length of time required to bake the biscuits will depend on the size of the cutter you have used and your oven. The little stars were baked for approximately 12 minutes, turning the trays halfway through baking. When the biscuits are cool decorate them anyway you want.