1.Preheat oven to 180°C/160°C fan forced. Line 2 baking trays with baking paper. Using an electric mixer, beat butter, sugar and essence in a small bowl until light and creamy. Add egg; beat until combined. Using a round-bladed knife, mix in the sifted flour until combined. Press dough into a ball. Turn out onto a sheet of baking paper. Using a rolling pin, roll out to 5rnm thick.
2.Using a 6.5cm round biscuit-cutter, out 25 rounds from dough (rerolling dough if necessary). Place rounds on prepared trays. Using a 3cm round biscuit-cutter, cut holes from the centre of each round. Brush lightly with beaten egg; bake for 7 minutes.
3.Remove biscuits from oven, fill holes in biscuits with crushed sweets. Bake for 5minutes more or until sweets melt. Cool on trays for 15 minutes. Transfer to a wire rack to cool completely.
To crush sweets, place in a plastic food storage bag then pound with a rolling pin. Makes 25Note