MERINGUE SNOWMEN

Injected with Lotus Biscoff spread, these decadent cookie snowmen have an aromatic spiced caramel flavour.

MAKES 14

For the snowmen

1 egg white

60g caster sugar

For the cookies

115g butter, softened 130g caster sugar 60g full-fat cream cheese 60g Lotus Biscoff spread or peanut butter

170g self-raising flour, sifted 100g white chocolate chips 140g white chocolate, melted 3 tbsp icing sugar, sifted Orange and black food colouring gels

Preheat the oven to 130°C, gas mark ½.

Begin by making the snowmen. Whisk the egg white to stiff peaks. Gradually add the sugar, whisking until the meringue is glossy. Spoon the meringue into a piping bag and pipe 14 circles about 3cm in diameter onto a baking sheet. On top of each, pipe a smaller ball for the body, then a third, smaller one on top for the head. Bake in the oven for 45-60 minutes until the meringue is crisp. Leave to cool.

Increase the oven temperature to 180°C, gas mark 4. Whisk together the butter, sugar and cream cheese until light and creamy. Add the spread and whisk in. Add the flour and chocolate chips and whisk in. Put 14 spoonfuls of the dough on a second baking sheet, a small distance apart.

Bake in the preheated oven for 10-15 minutes until the cookies are golden brown. Leave to cool for a few minutes on the baking sheet, then transfer to a rack to cool.

Spoon a little of the melted white chocolate over each of the cookies and place a meringue snowman in the centre of each. In a mixing bowl, mix the icing sugar with a little water and orange food colouring. Use a toothpick to draw noses on each of the snowmen. Add a little black food colouring to the icing, then use a second toothpick to add eyes, mouths, buttons and arms. Leave to set.