Snowman Cookies

Prepare 500 g of FunCakes cookie mix according to the instructions on the package, wrap in plastic wrap, and let rest in the refrigerator for at least one hour.

Preheat the oven to 180°C (convection oven 160°C).

Knead the dough taken out of the refrigerator and roll it out on a work surface sprinkled with magic powder for rolling out dough to a thickness of about 2-3 mm. Cut out circles with the cookie cutter and place them on the baking sheet. Bake the cookies for about 10-12 minutes until golden and let them cool on the work surface.

Prepare 450 g of FunCakes royal icing mix according to the instructions on the package. Then dilute the icing with a little water until it reaches the consistency of yogurt. Add the water gradually. If your icing is too liquid, it will run off your cookie, and if it is too thick, it will not spread properly. Tip! Follow the 10 seconds rule for this: diluted icing should form a smooth mirror again in 10 seconds when you let it drip off your spoon.

Put the diluted icing into a piping bag fitted with an adapter and Wilton round tip no. 003, and use it to coat the cookies. Let dry in open air, preferably overnight, to ensure the icing hardens well. Cover the remaining icing with a piece of plastic wrap and a damp cloth.

Cut the licorice strips to the desired size and stick them along the edge of the cookie with a little icing. Stick two FunCakes Candy Choco Pearls Large Matt chocolate pearls with a little icing under the ends of the licorice strips. Attach the eyes, carrots, and black pearls with a little icing and let dry.