Place the margarine, milk, essence and colouring in a saucepan and heat gently until the margarine has melted. Do not boil. Cool slightly.

Pour over icing sugar in a bowl and mix well to form a soft ball. Knead well on a work surface sprinkled with icing sugar. Roll to quarter-inch thickness and cut into rounds with a plain 1 inch cutter. Decorate with melted chocolate, if liked