Mix eggs, rum, sugar, butter, cream and milk in a large bowl. Knead in bicarb and flour until the dough becomes firm. Wrap in cling film and chill in the fridge for 10 to 15 minutes.
On a lightly floured surface, roll out the dough to 1.5 cm thickness and cut the biscuits into desired shapes. Place on a baking tin lined with baking parchment.
Bake in the oven for 8 to 10 minutes.
Glaze each biscuit with apricot jam and decorate with fondant icing.
Tip
You can store the biscuits in the fridge for up to 1 month.