Snowman biscuit

Name: Snowman biscuit
Prep time: 40 min
Cook time: 5 min
Total time: 120 min
Yield: 5
Cuisine: Switzerland
Ingredients: 80 g butter | soft; 120 g granulated sugar; 30 g whole egg; 3 g cinnamon; 160 g white flour; 150 g Royal Icing Mix; 28 g water

Sugar-sweet Father Christmases

What could be better than biscuits at Christmas? Biscuits that look adorable! Watch this video to see how you can make these super-cute snowmen at home. All you need is royal icing, a bit of food colouring and a few cornets. You might also need two or three extra attempts and a bit of patience… but it’s worth it!

Key figures

Quantity: 20 pieces

Resting time:1 hour

Baking time: 5 minutes

Decorating time:approx. 30 minutes

Shelflife: 1 month

Cinnamon biscuit with royal icing

Butter \| softened		80 g
Granulated sugar		120 g
Whole egg		30 g
Cinnamon		3 g
plain flour		160 g
Royal icing mix		150 g
water		28 g

Manufacture

In the video we used a vanilla biscuit, but we wanted to give you some more dough variations.

Cream the butter and cane sugar together until light and fluffy, then slowly add the whole egg.

Now add the cinnamon and flour and mix briefly on a low setting until it resembles a crumble. Knead the mixture with your hands until you have a firm dough.

You must now wrap the finished dough in cling film and place it in the fridge for about 1 hour.

Once chilled, knead the dough briefly and then roll it out on a floured work surface using rolling pins to a thickness of 5 mm.

Cut out the dough using the snowman cutters and place the biscuits on a baking tray lined with baking paper. Bake the biscuits in a preheated oven at 190 °C (fan) for about 5 minutes.

Leave them to cool for at least 20 minutes.

Royal Icing Mix, 450 g

Ready-to-ship quantity: more than 20 pieces

CHF7.00

Progel gel color black, 25 g

Ready-to-ship quantity: more than 20 pieces

CHF6.40

Cookie cutter snowman

Ready-to-ship quantity: more than 20 pieces

CHF6.90

For the icing:

Mix the water with the royal icing mix and beat it with a food processor for 7–10 minutes.

Colour the mixture to your desired shade, fill it into a piping bag, cut off a small tip and use it to outline the edge of the biscuit.

Add a little water to the remaining icing and use it to fill in the outlined area. The extra water helps the icing spread more easily and gives it a nice, smooth finish.