Snowman Cookies

Break away from your traditional array of Christmas cookies and try something different this year. These festive treats have a soft vanilla base, with a hidden chewy marshmallow centre covered in a hard royal icing.

  1. Preheat oven to 180oC/350oF/gas 4. Cover two baking trays with baking parchment.
  2. Beat together the butter and sugar until pale and creamy. Then mix in the vanilla and egg. Stir in the flour until incorporated, but don’t overmix.
  3. Using two teaspoons, spoon the mixture onto the baking trays into mounds. Make sure you leave room for the cookies to spread.
  4. Bake for 8-10 mins, until the cookies are slightly brown at the edges and the middles have puffed up. Take them out of the oven, leave on the baking sheets for 3 mins, and then transfer to rack to cool completely.
  5. Make 12 carrot noses out of the orange fondant icing, and 12 sets of eyes from the black icing. The carrots should be little fingernail size, and the eyes half the size of a pea.
  6. Make the royal icing: Whisk the egg whites in a large bowl until they become frothy – this will take less than a minute with an electric hand whisk. Sift the icing sugar into the eggs one spoonful at a time, folding in the sugar between each spoonful. Once all the sugar has been added, stir in the lemon juice and glycerine. Add a little more lemon juice if necessary – you want the icing to be thin enough to run, but not so thin that it will run off the edges of the cookie sides. It should creepy slowly.
  7. Stick one marshmallow half onto the top of each cookie. Using two teaspoons pour the royal icing over the marshmallows. While the icing is still soft, stick on the eyes and carrot noses and Rolo hats. Leave icing to set.

Useful Cooking Information

Weight

Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb

Volume

Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints

Measurements

Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise


Oven Temperatures

Gas °F °C
Mark 1275140
2300150
3325170
4350180
5375190
6400200
7425220
8450230
9475240

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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