Preheat your oven to 200°C [390°F] or 180°C fan. Line a baking tray with greaseproof paper/baking parchment.

Weigh out your flour and then pour it onto the lined baking tray, spreading it out as much as possible.

Bake the flour for 5 minutes to make it safe to consume. Once baked, allow to cool completely on the side. I like to carefully slide the sheet of greaseproof paper with the flour on it directly onto my work surface, so the cold surface cools the flour more quickly.

While the flour is cooling, prepare the rest of your ingredients. In a large mixing bowl, cream together the butter and both sugars until light and fluffy.

Pour in the milk and beat in. Don’t worry if it looks a little funky right now.

Add the cocoa powder and beat in.

Before adding the flour, use your fingertips to work through it and crush any lumps that have formed. As long as you get the bigger ones, you’re good.

Pour the flour into the mixture and beat in until a cookie dough has formed. Keep the sheet of greaseproof paper and place it back on the baking tray you used.

Add in your chocolate chips and fold them through until evenly distributed.

Shape your cookie dough bites into equal sized balls. The size you choose is up to you - but the bigger they are, the easier they are to decorate. I aimed for a golf ball size.

Place your shaped cookie dough bites on the lined baking tray and freeze them for 1 hour. They can be left in the freezer for longer, but cover them securely if needing to freeze overnight.

When the 1 hour of freezing time is nearly up, begin preparing your chocolate coating.

In a food processor, blitz the entire pack of Oreo cookies. Alternatively, put them into a sandwich bag and close it securely, then smash into crumbs with a rolling pin. Pour into a shallow bowl or onto a plate. Set aside.

If adding the Rice Krispies or other cereal, repeat step 2 with your chosen cereal.

In a large heatproof bowl or jug, melt ⅔ of the chocolate for your coating in the microwave in 30 second bursts, stirring in between until completely melted.

Add the remaining ⅓ of your chocolate and stir in until mostly melted.

Put the chocolate back into the microwave for a final 10 second burst. Stir your chocolate until completely melted and smooth.

Fold through the Rice Krispies/cereal crumbs into the chocolate now if doing so.

Retrieve your cookie dough bites from the freezer.

Using a spoon and your hand (or a dipping tool if you have one), dip the cookie dough bites into the melted chocolate mixture and completely cover them one at a time. Allow any extra chocolate to drip off, then place the bites back onto the lined tray as you go. Cover 2 - 3 cookie dough bites in chocolate, then pick them back up and roll them in the Oreo crumb in the same order, gently pressing the crumb to the chocolate coating.

Once all of your cookie dough bites are covered in chocolate and Oreo crumb, leave them on the side to set, or place them in the fridge if it is a warm day.

On a clean surface, roll out your white sugar paste/fondant to about ¼ inch in thickness. If necessary, sprinkle some icing sugar onto the surface and work the sugar paste/fondant over it to prevent sticking.

Cut out enough little circles so that each of your cookie dough sprites has a pair of eyes. To do this evenly, I used the wide end of a small piping tip. Gently squeeze the sides of each one to make them more oval-shaped.

Retrieve your cookie dough bites. Dab some water on the back of one of the sugar paste ovals, then gently press it to the front of one of your cookie dough truffles. Do the same with another to create a pair of eyes, leaving a slight gap between them. Repeat this step until each of your cookie dough sprites has a pair of eyes attached.

Lastly, either paint on a pupil in each eye using black liquid food colouring, or dab on some melted chocolate to form the pupils instead.