Chocolate Snowman Cookies

• all-purpose flour↗250g g

  plus extra for dusting

• cocoa powder↗50g g
• butter↗150g g

  softened

• granulated sugar↗130g g
• light brown soft sugar↗75g g
• egg↗1
• vanilla extract↗½ tsp tsp
• powdered sugar↗about 200g g
• milk↗about 3 tbsp tbsp
• egg yolkabout 5
• dried mango↗2-3 slices of dried

  2‑3 slices

• cookie cutters6cm, 5cm and 3.5cm round

  round, 6 cm, 5 cm and 3.5 cm

Step-by-step instructions

1. 1

   Combine the flour, cocoa and a pinch of salt in a bowl. Beat the butter with the sugars in another bowl for about 3 minutes until pale and creamy. Add the egg and vanilla. Gradually incorporate the dry ingredients into the wet, then knead by hand. Wrap the dough and chill in the refrigerator for 1 hour.

2. 2

   Preheat the oven to 170 °C/150 °C with convection/gas 3. Roll out the dough on a lightly floured surface to about 4 mm thickness and cut circles of three sizes. Arrange them by size on a parchment‑lined baking tray. Bake the smallest cookies for 6‑8 minutes, and the rest for about 10‑12 minutes. Remove from the oven and transfer to a wire rack to cool completely.

3. 3

   Sift the powdered sugar into a small bowl and gradually add milk, stirring until the mixture is smooth and thick. Cover the tops of the cookies with icing using a small knife, then stack three cookies together, starting with the largest. Cut the cranberries into small pieces and attach them to the snowmen as eyes, mouth and buttons. Slice the mango into mini‑carrot shapes and place them on the faces as noses. Let dry. Store in an airtight container for up to three days. Recipe adapted from “Let it Snow” by Agnes Prus.