- 250g plain flour, plus extra for dusting
- 50g cocoa powder
- 150g butter, softened
Butter is a dairy product made from separating whole milk or cream into fat and…
- 130g caster sugar
- 75g light brown soft sugar
- 1 egg
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- ½ tsp vanilla extract
For the icing
- about 200g icing sugar
- about 3 tbsp milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- about 5 cranberries
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
- 2-3 slices of dried mango
You will need
- 6cm, 5cm and 3½ cm round cutters
Mix the flour, cocoa and a pinch of salt in a bowl. Beat the butter with the sugars in another bowl for about 3 mins until pale and creamy. Stir in the egg and vanilla. Gradually mix the dry ingredients into the wet, and bring together with your hands. Wrap the dough and leave to chill in the fridge for 1 hr.
Heat the oven to 170C/150C fan/ gas 3. Roll out the dough on a lightly floured work surface to a thickness of about 4mm, and press out circles in three sizes. Place them, sorted by size, on baking sheets lined with baking parchment. Bake the smallest cookies for 6-8 mins and the remainder for about 10-12 mins. Remove from the oven and transfer to a wire rack to cool completely.
Tip the icing sugar into a small bowl and gradually add the milk, stirring until smooth and thick. Coat the tops of the biscuits with it using a small knife, then stack three of each biscuit, starting with the largest. Cut the cranberries into small pieces and stick to the snowmen as eyes, mouths and buttons. Cut the strips of mango into the shape of mini carrots, and place them on the faces as noses. Leave to dry. Will keep in an airtight container for up to three days.
Recipe adapted from Let it Snow by Agnes Prus (£7.99, Hardie Grant). Photographs © Frauke Antholz.