Quick! Eat me, I’m melting! A fun bikkie treat for kids, these melting snow man biscuits are almost too cute to eat. Almost ..!
- Makes : 15
- Prep time : 2 hrs
- Cooking time : 10 mins
Christmas melting snow man biscuit ingredients
- 125g butter
- 1 cup caster sugar
- 2 cups plain flour
- 1 egg
- 1 teaspoon vanilla bean paste
- 1 pinch salt
- ¼ teaspoon baking powder
- 2 cups pure icing sugar, sifted
- 1 egg white (for icing)
- 1 teaspoon lemon juice
- white marshmallows (for decoration)
- orange sprinkles
- black gel food colouring
- M&Ms or Smarties
- 2 zip lock bags or piping bag and narrow piping tip
- Add the butter and sugar to the mixer or processor bowl. Mix on medium speed around 20 seconds, until lightly creamed together. To the butter and sugar mix, add the flour, egg, vanilla, salt and baking powder. Mix together at medium speed for 10 seconds, scrape down the sides, and repeat mixing for another 10 seconds.
- Mix the cookie mixture until the dough just starts to come together, but not completely. If using a Thermomix (as I am), use the wheat setting, otherwise use a low speed setting. Turn the dough mixture out onto a floured bench or silicone mat and gently knead into a ball. Cover with plastic wrap and let it rest in the fridge for at least an hour.
- Preheat your oven to 180°C and prepare two baking trays with baking paper. After letting the dough rest, split it in half and roll one half at a time on a floured bench to a thickness of 5mm. Re-roll the scraps until the dough is finished. Using a floured 7cm circle cutter, cut rounds and place them on a baking sheet, not too close together.
- Place the trays in the fridge (or freezer) for 10 minutes – if the dough goes into the oven cold it will help the biscuits keep their nice round shape. Bake for around 10 minutes until edges just begin to turn gold – you really need to keep an eye on them, so no walking away from the kitchen! Cool on the tray for five minutes before transferring to a cooling rack to cool completely.
- To make the royal icing: Combine the egg white and lemon juice in a bowl and whisk together lightly. With beaters running, add the pure icing sugar and beat until smooth. If too thick, add a teaspoon of water.
- To decorate: Take a small amount of the icing (around 1/3 of a cup) and colour it black. Fit a piping bag with the tip and fill with black icing.
- Using a skewer, dab a dot of white icing on each marshmallow and stick a sprinkle nose in place. Pipe two dots of black icing above the nose for eyes.
- Fill the other piping bag with the white icing. Snip the corner of the bag and pipe icing in 'pools' onto the surface of each biscuit. Quickly add a marshmallow head and a pair of M&M buttons to the icing to stick.
- Carefully pipe arms on and leave to dry for at least a couple of hours. The icing will harden when dry.
If you’re time poor, any flat store-bought biscuit is the ultimate short cut to use – go straight to the decorating table!