Add the flour to a large bowl and rub in the margarine.

Stir in the caster sugar.

Mix the flavour extracts and soy milk together then add this to the mixture along with the food colouring. Mix with a wooden spoon then use your hands to press the mixture into a ball of dough. If the dough is too dry, add a little more soy milk. If it's too wet, add more flour.

Place the ball of dough in the fridge for 30 minutes to chill. In the meantime, preheat your oven to 180℃.

After the 30 minutes are up, divide the dough into 12 pieces. Roll each piece into a ball.

Put the icing sugar onto a plate and roll each ball of cookie dough in it until evenly coated. Gently press each ball into a thick disc.

Place the cookies onto a baking tray, leaving a little bit of space in between to allow for spreading.

Bake for 10-12 minutes until the cookies become crinkled. You'll know they're done when they no longer look "wet" in the middle.

As soon as the cookies come out of the oven, while they're still soft, gently press a Skittle into the centre of each one. (Doing it this way prevents the Skittles from cracking or melting while baking.)

Let the cookies cool completely before removing them from the tray.