Melting snowmen cookies (Gluten and dairy free)
Servings: 12 cookies
Ingredients
For the shortbread
- 100 g dairy free butter stick *See FAQ's
- 55 g caster sugar
- 175 g gluten free plain flour
- 1/4 tsp xanthan gum
- 50 g dairy free white chocolate chips *See FAQ's
For the decoration
- 75 g icing sugar + 1-2tbsps boiling water
- 12 large white marshmallows *See FAQ's
- Black and orange cake pens *See FAQ's
- Black, red, yellow and green writing icing *See FAQ's
Instructions
For the shortbread
- In a large bowl beat butter and sugar with an electric whisk until creamy. Sift in the plain flour and xanthan gum. Mix together until it looks like breadcrumbs.
- Add the chocolate chips and mix well. Use your hands to squeeze the mixture together until it forms a ball of dough. Chill in the fridge for half an hour.
- Turn out onto a lightly floured surface and roll out to around 1cm thick (don’t worry if the dough falls apart a little, press back together with your fingers). Using a cookie cutter cut rounds out of the dough and place on a baking tray. Chill the cookies in the fridge for 60 minutes before cooking.
- Pre heat the oven to 365°F (180°C). Bake the cookies for around 20 minutes until just golden on the top. Place to one side to cool.
Decorate
- Make the icing by combining icing sugar with boiling water until you get a thick but drizzleable consistency. Drizzle on the cookies in a puddle shape (it doesn't matter how messy this looks!)
- Cut the bottom of the marshmallow off so it's flat and draw the face on using the cake pens (Black for the eyes and mouth and orange for the nose). Press the marshmallow into the icing and leave to set.
- Using writing icing, draw arms and buttons on top of the iced puddle. Enjoy!