Snow­man bis­cuits

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Th­ese fes­tive treats are easy for lit­tle hands to help dec­o­rate. You can bake and freeze the bis­cuits ahead, then bring them out for a win­ter’s day ac­tiv­ity.

MAKES 20 PREP 1 hr plus chill­ing and set­ting COOK 14 mins per batch EASY V G un-iced only

125g but­ter, soft­ened 125g golden caster sugar

1 egg, beaten

1 tsp vanilla ex­tract 250g plain flour For the dec­o­ra­tion 400g white fon­dant ic­ing

ic­ing sugar, for dust­ing

100g pack mixed red, yel­low, black and blue ready-toroll ic­ing tube white ic­ing, for stick­ing tube black ic­ing

1 Heat the oven to 190C/170C fan/gas 5. Cream the but­ter and sugar un­til pale and fluffy, then beat in the egg and vanilla. Stir in the flour and mix to a fairly soft dough. Tip onto a lightly floured sur­face and knead gen­tly. Put the dough on a plate, cover and chill for at least 2 hrs.

2 On a lightly floured sur­face, roll out the dough to a thick­ness of around 0.5cm. Use a cookie cut­ter or wa­ter glass to cut out 7cm rounds. Re-roll the trim­mings and repeat.

3 Trans­fer the bis­cuits to two lined bak­ing trays and bake for 8-14 mins un­til the edges turn lightly golden in colour. Leave to cool.

4 Roll out the white fon­dant ic­ing on a sur­face lightly dusted with ic­ing sugar. Stamp out 7cm cir­cles us­ing the same cookie cut­ter or glass as be­fore, then use a dab of the white tube of ic­ing to stick a fon­dant round on each bis­cuit. Knead to­gether some of the yel­low and blue ic­ing to make green ic­ing, then do the same with the red and yel­low ic­ing to make or­ange (al­ter­na­tively, buy separate packs of each colour). Roll out one ic­ing colour at a time. Stamp out a 7cm cir­cle of ic­ing, cut in half and stick on for a hat. Cut a strip of an­other colour and make some mark­ings to make it look like the elas­ti­cated band of a hat, then trim to fit and stick on. Repeat with all the bis­cuits, mix­ing and match­ing colours. Dec­o­rate the hats with ic­ing spots and stripes, if you like. Roll out balls of coloured ic­ing, poke holes all over with a cock­tail stick and stick on as pom poms. Mould lumpy balls of the or­ange ic­ing for noses and roll out balls of the black ic­ing for eyes. Press down to flat­ten, then stick on with white ic­ing. Use the tube of black ic­ing to pipe rows of dots for the smiles. Leave to set. Will keep for up to five days in an air­tight con­tainer.

PER BIS­CUIT 157 kcals • fat 6g • sat­u­rates 3g • carbs 24g • sug­ars 15g • fi­bre 1g • pro­tein 2g • salt 0.1g

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