Scoff | Melted Snowman Cookies | Keep Calm and Bake 9 @ScoffTV | Uploaded December 2014 | Updated October 2024, 1 hour ago.
Great British Bake off star Holly Bell is back and showing you how to make cool melted snowman cookies! These are perfect as a christmas show stopper and to have fun making with the kids.
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INGREDIENTS:
200 g Castor Sugar
220 g Soft Salted Butter
1 Large Egg
1 tbsp Vanilla Extract
380 g Plain Flour
2 tsp Baking Powder
20 g Orange Fondant Icing
Icing Sugar
30 White Marshmallows
A Black Icing Tube
90 Small Coloured Sweets
STEP 1: MIX INGREDIENTS AND LEAVE TO CHILL
Cream together the butter and sugar until really light and creamy looking – about 4 minutes in a stand mixer, about 6 with a handheld mixer of 8 – 10 by hand with a wooden spoon. Add the egg dribble by dribble, beating well after each addition. Lastly add the flour and baking powder and mix until combined. Use your hands to pull the mixture together, wrap in clingfilm and chill for 40 minutes.
STEP 2: CUT AND COOK COOKIES
Use a little flour to dredge the work surface and coat a rolling pin then roll the biscuit dough to about 3 – 4mm thick. Cut out circles about 12cm wide using a knife (they don’t need to be completely circular, they can happily be puddle shaped)and pop onto a baking tray (you can line with non stick parchment though these biscuits didn’t stick on my baking trays without it) then chill the whole tray in the fridge for 15 minutes. Meanwhile pre-heat the oven to 180C/gas mark 4. (The chilling is what keeps the shape of the biscuits, as does the preheating of the oven – you need cold biscuits to hit a hot oven and immediately bake. Skipping either step can result in biscuits that spread. They’ll still taste fine but won’t look so pretty.)
STEP 3: LEAVE TO CHILL AND ADD NOSES
Bake the chilled biscuits for 10 -12 minutes until they’re just starting to brown at the edges. Leave for 5 minutes to cool on the tray then carefully transfer to a wire rack to cool completely. In the meantime make 30 carrot noses with the orange fondant icing and set aside to harden.
STEP 4: DECORATE AND SERVE
Make some white icing by mixing the icing sugar with water until you have a stiff icing. Spread over each biscuit, add three sweets as buttons, place a marshmallow in the middle and add a fondant carrot nose (you can use icing to do this if it won’t push into the marshmallow) and draw on a mouth and two eyes with the black icing tube. Once the icing is dry draw on two stick arms using the icing tube. Leave to dry completely.
Great British Bake off star Holly Bell is back and showing you how to make cool melted snowman cookies! These are perfect as a christmas show stopper and to have fun making with the kids.
Subscribe! youtube.com/subscription_center?add_user=Videojugfoodanddrink
Check Out Our Channel Page: youtube.com/user/Videojugfoodanddrink
Like Us On Facebook! facebook.com/pages/Food-Drink-Club/382470928450558
Follow Us On Twitter! twitter.com/videojugfood
Watch This and Other Related films here:
videojug.com/film/festive-melted-snowman-cookies
INGREDIENTS:
200 g Castor Sugar
220 g Soft Salted Butter
1 Large Egg
1 tbsp Vanilla Extract
380 g Plain Flour
2 tsp Baking Powder
20 g Orange Fondant Icing
Icing Sugar
30 White Marshmallows
A Black Icing Tube
90 Small Coloured Sweets
STEP 1: MIX INGREDIENTS AND LEAVE TO CHILL
Cream together the butter and sugar until really light and creamy looking – about 4 minutes in a stand mixer, about 6 with a handheld mixer of 8 – 10 by hand with a wooden spoon. Add the egg dribble by dribble, beating well after each addition. Lastly add the flour and baking powder and mix until combined. Use your hands to pull the mixture together, wrap in clingfilm and chill for 40 minutes.
STEP 2: CUT AND COOK COOKIES
Use a little flour to dredge the work surface and coat a rolling pin then roll the biscuit dough to about 3 – 4mm thick. Cut out circles about 12cm wide using a knife (they don’t need to be completely circular, they can happily be puddle shaped)and pop onto a baking tray (you can line with non stick parchment though these biscuits didn’t stick on my baking trays without it) then chill the whole tray in the fridge for 15 minutes. Meanwhile pre-heat the oven to 180C/gas mark 4. (The chilling is what keeps the shape of the biscuits, as does the preheating of the oven – you need cold biscuits to hit a hot oven and immediately bake. Skipping either step can result in biscuits that spread. They’ll still taste fine but won’t look so pretty.)
STEP 3: LEAVE TO CHILL AND ADD NOSES
Bake the chilled biscuits for 10 -12 minutes until they’re just starting to brown at the edges. Leave for 5 minutes to cool on the tray then carefully transfer to a wire rack to cool completely. In the meantime make 30 carrot noses with the orange fondant icing and set aside to harden.
STEP 4: DECORATE AND SERVE
Make some white icing by mixing the icing sugar with water until you have a stiff icing. Spread over each biscuit, add three sweets as buttons, place a marshmallow in the middle and add a fondant carrot nose (you can use icing to do this if it won’t push into the marshmallow) and draw on a mouth and two eyes with the black icing tube. Once the icing is dry draw on two stick arms using the icing tube. Leave to dry completely.
