Once the biscuits have completely cooled down you can now begin icing.
Using your white line icing, pipe the outline of the bell and leave to dry for 10 minutes at room temperature.
Fill the bell in with your white flood icing. Be careful not to over fill!
Pop the biscuits back onto a baking tray and into the oven on the lowest temperature for 40 minutes. Don’t worry, your biscuits wont bake any further, this just helps to dry the icing.