Traditional Welsh Monmouthshire Ladybird Biscuits

Cream butter and icing sugar, then fold in flour to make a shortbread dough. Divide the dough into two parts.

Mix cocoa powder into the smaller part to create a dark brown dough.

Roll out the plain dough and cut into circles. Use tiny dots of the cocoa dough to create 'ladybird' spots on each circle.

Bake at 170°C (340°F) for 10-12 minutes until just golden at the edges.

A charming traditional treat from the Welsh border counties.