Tanya Burr’s snowmen biscuits
Price: 24p per serving
- For the biscuits
- 110g caster sugar
- 225g unsalted butter, softened
- 275g plain flour, plus extra for dusting
- For the icing
- 200g icing sugar
- 3–4 tbsp milk
- To decorate
- Ready-made writing icing in tubes (a few different colours)
- 20 mini marshmallows orange jelly slices, or other jellied orange sweet mini chocolate chips or chocolate-coated puffed rice
Preheat the oven to 180°C/350°F/ gas mark 4. Line 2 baking sheets with greaseproof paper.
Put the sugar and butter in a bowl and cream together until thick and pale. Stir in the flour until everything is mixed together.
Dust the work surface with flour then tip the mixture out onto the surface and work it into a disk with your hands, gathering in all the crumbly bits as you go and work them into a dough.
Roll out the dough to a thickness of 5mm then cut out 20 circles with the 7cm cutter, re-rolling scraps of dough as necessary and arranging them on the lined baking sheets as you go.
Bake the cookies in the oven for 13–15 minutes, or until they are golden brown, then transfer to a wire rack and leave to cool completely.
While waiting for the cookies to cool, decorate your snowmen’s faces by using writing icing in tubes to draw eyes and a mouth on individual marshmallows. Use orange jelly slices cut into tiny wedges for a carrot nose. Allow the decorated faces to set.
Make the icing by putting the icing sugar in a bowl and stirring in the milk little by little until you have a thick, smooth icing that isn’t runny.
When the cookies are completely cool, spoon a little white icing onto each one – it’s meant to look like a puddle, so don’t worry about being too neat.
While the icing is still soft, put your marshmallow head in place. Use chocolate chips or chocolate-coated puffed rice for the coal buttons, and place these on while the icing is runny. Leave the icing to harden and set for about 10 minutes.