Preheat your oven to fan 160°C (conventional 180°C/gas 4) and gather your mixing bowl and electric mixer.

Beat 250g of softened unsalted butter until smooth, then gradually mix in 250g of plain flour, 100g of icing sugar, and the zest of one large orange until a soft dough forms. Wrap in cling film and chill for 1 hour.

Roll out the chilled dough to about 3mm thick and cut out 24 circles using a 7.5 cm round cookie cutter, placing them on a lined baking sheet.

Use small cutters or a knife to carve whimsical faces into 12 of the circles and mold leftover dough into little pumpkin stems.

Bake for about 15 minutes until pale golden on the edges. Cool completely on a wire rack.

Prepare the glaze by mixing icing sugar with freshly squeezed orange juice until smooth. For the filling, blend together 150g of mascarpone, 50g of icing sugar, and 50g of melted plain chocolate until creamy.

Spread the mascarpone filling over each cooled cookie circle and top with the decorated face biscuit. Brush the tops with the prepared glaze.