Preheat the oven to 180'C.
Dice the butter and keep refrigerated. Add the seeds from the vanilla pod to the flour and icing sugar. Place the flour, icing sugar and butter into a food processor and blitz until the mixture comes together in a ball. Roll out between 2 sheets of baking paper to a thickness of about 5mm and then chill in the fridge for 30 minutes.
Using Christmas themed pastry cutters cut the biscuits. Place on a baking sheet and bake in the oven for 12 minutes until brown round the edges and firm in the centre. Transfer to a wire wrack and allow to cool.
Cut the marshmallows into small cubes. Dice the fruits into small pieces.
Lightly warm the fondant to achieve a runny consistency. Pour the fondant over the biscuits and top with chopped marshmallows and diced fruits. Allow to set before serving.
«Before pouring the fondant make sure the biscuits are completely cold, otherwise the warm biscuits will go soggy.»