Tanya-burr-snowmen-biscuits

Tanya Burr’s snowmen biscuits

'Whatever age, you'll love these cute Christmas cookies - a brilliant edible crafts product for children'

By , 04 June 2017

(31 votes)

Tanya Burr’s snowmen biscuits
  • 45 Mins

  • Serves: 20

  • Price: 24p per serving

Tanya’s Christmas by Tanya Burr out now RRP £16.99 (Blink Publishing)

Nutritional Info
Each 46g serving contains
  • Energy

    856KJ

    205KCAL

    10%
  • Fat

    9.5g

    high

    14%
  • Saturates

    6.0g

    high

    30%
  • Sugars

    16.9g

    high

    19%
  • Salt

    0.01g

    low

    0%
of your reference intake.
Typical energy values per 100g: 1862kJ/445kcal.
Ingredients
  • 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
Method
  • 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.