We’re starting to get that festive feeling! These cookies are topped with 3D snowmen made with meringue resting on a white chocolate snow scene. The cookies are bursting with white chocolate chips and are flavoured with Lotus Biscoff crunchy spread which gives a delicious caramel flavour. If you do not have cookie spread then you can replace with smooth peanut butter instead.
FOR THE SNOWMEN
1 egg white
60 g/5 tablespoons caster/ granulated sugar
FOR THE COOKIES
115 g/1 stick butter, softened
130 g/2/3 cup caster/ granulated sugar
60 g/scant 1/4 cup cream cheese
60 g/2 oz. Lotus Biscoff spread or peanut butter
170 g/11/4 cups self-raising/ self-rising flour
100 g/31/2 oz. white chocolate chips
140 g/5 oz. white chocolate, melted
3 tablespoons icing/ confectioners' sugar, sifted
orange and black food colouring gel
piping/pastry bag, fitted with a large round nozzle/tip
2 large baking sheets, lined with silicon mats or baking parchment
Preheat the oven to the lowest possible setting, about 130°C (260°F) Gas ½.
Begin by making the snowmen. Whisk the egg white to stiff peaks. Add the sugar, a spoonful at a time, whisking constantly until the meringue is smooth and glossy. Spoon the meringue into the piping/pastry bag fitted with the large round nozzle/tip. Pipe 14 circles of meringue about 3 cm/1 inch in diameter on one of the baking sheets. On top of each of these, pipe a smaller ball for the snowman’s body and then a third slightly smaller one on top for the head. Bake for 45–60 minutes until the meringue is crisp.
Leave to cool on the baking sheet.
Increase the oven temperature to 180°C (350°F) Gas 4.
Whisk together the butter, sugar and cream cheese until light and creamy. Add the biscuit spread and whisk in. Sift in the flour and whisk in, along with the white chocolate chips. Place 14 spoonfuls of the dough on the second baking sheet a small distance apart. Bake for 10–15 minutes until the cookies are lightly golden brown. Leave to cool for a few minutes on the baking sheet and then transfer to a rack to cool completely.
Spoon a little of the melted white chocolate over each of the cookies and place a meringue snowman in the centre of each.
In a mixing bowl, mix the icing/confectioners' sugar with a little water and colour with a few drops of orange food colouring. Use a cocktail stick/toothpick to draw small orange noses on each of the snowmen. Add a few drops of black food colouring to the orange icing and then use a second cocktail stick/toothpick to add small black eyes, mouths, buttons and arms. Leave for the icing and white chocolate to set.
These cookies will keep for up to 3 days, but are best eaten on the day they are made.
For more festive bakes, check out Cute Christmas Cookies by Hannah Miles.