Preheat the oven to 180C.

Place sugar and butter in a bowl and mix with a stand mixer and beat until well combined. Next add eggs and mix until well combined. Add flour, vanilla essence, 100s & 1000s and bicarb. Mix for 1 min until starting to come together as a dough.  Add milk and mix until a soft dough is formed (do not over work, it will create a tough cookie)

Wrap and place in the refrigerator for 30-45 min.

Lightly flour your bench and roll the dough out to around 5 mm thick (make sure it’s nice and even, so your cookies will cook evenly). Cut out with a cookie cutter and place onto a tray lined with baking paper. Be sure to give at least 2 cm between biscuits to allow for spreading. Repeat this process until all the dough is used.

Place in a preheated oven and bake for about 12 minutes or until the biscuits start to turn lightly golden.

Remove from the oven, allow biscuits to cool slightly before removing to a wire rack (if you move them too soon you will risk breaking them). Once completely cool, it's time to ice!

In a stand mixer with a paddle attachment, beat cream cheese and butter until light and fluffy (stop and scrape down the sides 1-2 times to make sure it's evenly mixed)

Add in vanilla and icing sugar, beat until combined. 

To ice biscuits, place icing in a piping bag and pipe a nice even ring of icing over the top of the biscuits & a Koko Black Caramel Chocolate Sprinkle.

Allow to set for 15 minutes and serve. 

Will keep in the fridge for 5 days.