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Cinnamon snowmen recipe

3 ratings

This fun baking project takes inspiration from cinnamon swirls and turns them into these fun festive snowmen. Kids will enjoy decorating them with sweets and chocolate chips. Ho, ho ho - get stuck in! See method

Makes 14-16 snowmen
20 mins to prepare and 12 mins to cook
168 calories / serving

Ingredients

1½ tsp ground cinnamon
50g light brown sugar
1 x 375g sheet of puff pastry
1 medium free range egg, beaten

For the icing

120g icing sugar
boiling water
chocolate chips, for eyes
orange or red jelly babies, for noses
sweet belts, for scarves
silver balls, for buttons

Each serving contains

Energy
710kj
168kcal 8%
Fat
7g 10%
Saturates
4g 18%
Sugars
14g 16%
Salt
0.2g 3%

of the reference intake
Carbohydrate 25.6g Protein 2.1g Fibre 0.7g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Line two baking sheets with baking paper.
Mix together the ground cinnamon with the light brown sugar.
Unroll the sheet of puff pastry and lift it off the paper to dust with flour. Place the pastry back on the paper and roll out lengthways to measure 50 x 26cm.
Brush the pastry with beaten egg, then sprinkle over the cinnamon mixture.
Make a mark in the pastry, 30cm along the length. Tightly roll the pastry up to the 30cm mark. Then, do the same on the other side of the pastry, so that the two rolls come together at a 30cm/20cm mark.
Slice along the width into 1.5-2cm pieces – you should get 14-16 pieces.
Arrange on a baking tray, 3cm apart, and press down with the heel of your hand to flatten to 1-1.5cm.
Bake for 10-12 mins until golden brown and puffed up.
Remove from the oven and, using a spatula, slide the snowmen onto a wire rack to cool slightly.
Sieve the icing sugar into a bowl, then add boiling water, 1 tbsp at a time, to make an icing the texture of custard.
When the snowmen have cooled, use a teaspoon to drizzle icing evenly over the shapes.
Place two chocolate chips for eyes and cut out a shape of a carrot from the jelly babies, for the nose. Use the silver balls as buttons in the middle rolls. For the scarves, separate the colours of the belt by pulling apart gently. Use one strip of colour as a scarf, bending it around and sticking it to the icing.
Allow the icing to set before serving.