1 cup caster sugar
120 g butter, at room temperature
2 tablespoons milk
½ teaspoon vanilla essence
2 ¼ cups plain flour
1 teaspoon baking powder
1 small package dark chocolate buttons to decorate
¼ cup mini marshmallows to decorate
½ cup shredded coconut to decorate
1½ cups sifted pure icing sugar
1 teaspoon lemon juice
1 bottle red food colouring
- Preheat the oven to 180°C (160°C fan forced). Line 2 baking trays with baking paper. Place sugar and butter in a bowl. Using electric beaters, beat until light. Add egg, milk and vanilla essence and beat to combine. Add flour, baking powder and a pinch of salt. Beat to a smooth dough.
- Split dough in half, roll one half into 14 balls. Insert a paddle pop stick into each ball and flatten out onto baking trays.
- Roll remaining half of mix to 5mm thick and cut in 14 triangles (6cm x 6cm). Place onto the top of each circle to create a hat. Bake for 12-15 min until golden brown. While still hot, push choc buttons into the biscuits for features. Cool completely.
- Spread red Royal Icing onto the hat and place mini marshmallows on the hat for the tip. Add an extra ½ cup sifted icing sugar to white icing and spread some onto the chin area then sprinkle with coconut for the beard. Place remaining icing into a piping bag and use to trim the hat and moustache on each biscuit.
- Beat 1 eggwhite until frothy. Sift in 1½ cups sifted pure icing sugar and 1 teaspoon lemon juice. Set half of the icing aside. Tint the remaining half with a few drops of pillar red food colouring.