SHOPPING LIST

• 150g butter, softened
• 100g muscovado sugar
• 1 large free-range egg
• 250g plain flour, plus extra for flouring
• 1tsp baking powder
• Pinch salt
• 1tbsp mixed spice
• 1tsp vanilla extract
• Cake Angels Winter Wonderland Sprinkles
• Cake Angels Popping Candy Sprinkles
• 6 hard boiled mint sweets or your favourite
• Royal icing – black food colouring paste
• White fondant icing

STEPS

1. Preheat the oven to 180°C and line a baking tray with baking paper
2. Whisk together the butter and sugar in a large bowl using an electric hand whisk. When it is creamy and light, add the egg until well combined.
3. Sift in the baking powder, salt, flour and mixed spice and then add the vanilla extract and mix with a wooden spoon until it is a biscuit dough consistency.
4. Place the dough onto a floured work surface and roll out to 1cm thickness. Use a snowman biscuit cutter to cut out shape and place onto the lined baking tray/s.
5. Using a small cutter or a small knife cut out the centre of the bottom circle of the biscuit.
6. Crush the sweets and then put a layer in the hole (approx. half a sweet) then add snowflakes from the Winter Wonderland Sprinkles to the top of the sweets, followed by a second layer of crushed sweets on top (approx. half a sweet)
7. Bake for 15 minutes in the oven, or until golden brown and the sweets have melted.
8. Cut 3 circles from the white fondant icing and make the third circle to fit around the stain glass centre.
9. Colour the royal icing black and fill a piping bag. Pipe the face and body decoration carefully onto the biscuit.
10. Add an orange Popping Candy to make the nose. 

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