Macaroons

Prep Time: 1-2 Hours

Cooking Time: 30 minutes - 1 Hour

 

Ingredients

 

125g Ground Almonds

200g Icing Sugar

3 Egg Whites

2 tbsp. Caster Sugar

1/2 tsp. Cream of Tartar

Pinch of Red food colouring

 

For the Chocolate Filling

 

200g Dark Chocolate

200ml Double Cream

1 tsp. Brandy

15g Butter

 

Method

 

Blend the ground almonds and icing sugar in a food processor until well combined. Set aside. Using an electric whisk, slowly whisk the egg whites in a large bowl at a low speed until stiff peaks from when the whisk is removed.

Slowly whisk in the cream of tartar and caster sugar until the mixture is smooth and glossy, increasing the speed of the whisk as the mixture stiffens.

Gently fold in the food colouring and blended ground almonds and icing sugar until the mixture resembles shaving foam.

Spoon the macaroon mixture into a piping bag fitted with a 1cm nozzle.

Pipe 5cm circles on to a baking tray lined with greaseproof paper. If a peak forms, wet your finger and smooth it out.

Sharply tap the bottom of the tray to release any air bubbles from the macaroons, then set aside for 60 minutes.

Meanwhile, preheat the oven to 160C/315F or Gas Mark 3.

Bake the macaroons in the oven for 10-15 minutes, or until cooked through.

Remove from the oven and set aside to cool for 5 minutes.

Carefully peel away the greaseproof paper and set aside to cool completely.

Meanwhile, for the chocolate filling, heat the double cream and chocolate in a saucepan over a low heat stirring occasionally, until smooth and well combined.

Add the brandy and butter and stir until smooth, then remove from the heat and set aside to cool completely.

Use the filling to sandwich the macaroons together then chill in the fridge for 30 minutes.

 

 

 

Classic Sponge Cake with a Twist

Prep Time: 30 minutes

Cooking Time: 30 minutes to 1 hour

Ingredients

 

175g Self Raising Flour

1 tsp. Baking Powder

3 Large Eggs

175g Butter

175g Caster Sugar

1/2 tsp. Vanilla Extract

 

For the filling

 

6 Passion Fruit

250g Mascarpone

1 tbsp Caster Sugar

1 tsp. Vanilla Extract

200ml Fromage Frais

 

Method

 

Preheat the oven to 170C/325F or Gas Mark3

Take a very large mixing bowl, put the flour and baking powder in a sieve and sift it into the bowl, holding the sieve high to give it a good airing as it does down.

Now all you do is simply add all the other cake ingredients (except the icing sugar) to bowl and, provided the butter is really soft, just go in with an electric whisk and whisk everything together until you have a smooth, well-combined mixture, which will take about one minute.

If you do not have an electric hand whisk you can use a wooden spoon.

What you will now end up with is a mixture that drops off a spoon when you give it a tap on the side of the bowl.

If it seems a little too stiff, add a little water and mix again.

Now divide the mixture between the two tins, level it out and place the tins on the centre shelf of the oven.

The cake will take 30-35 minutes to cook, but do not open the door until about 30 minutes have elapsed.
To test the whether the cakes are cooked or not, touch the centre of each lightly with a finger, if it leave no impression and the sponge springs back, they are ready.
Next remove them from the oven, then wait about five minutes before turning them out on to a wire cooling rack.
Next in another bowl, combine the mascarpone, fromage frais, sugar and vanilla extract. After fold about two thirds of the passion fruit.
Now place the first sponge cake on the plate , then spread half the filling over it, then drizzle the rest of the passion fruit  over it, then spread the remaining filling over that.
Lastly, place the other cake on top, press it gently so that the filling oozes out at the edges, then dust with a little sifted icing sugar.
 

 



Chicken, Cashew Nut and Basil Stir Fry

Prep Time: 30 minutes

Cooking Time: 10-30 minutes

 

Ingredients

 

2 tsp. Five Spice Powder

250g White Rice

125g Fair trade Cashew Nuts

1 tbsp. Sunflower Oil

2 Large Boneless Chicken Breasts

Flaked Sea Salt

Ground Black Pepper

1 Red Pepper (Cut in to strips)

1 Yellow Pepper (Cut in to strips)

1 Orange Pepper (Cut in to Strips)

1 bunch Spring Onions (Cut in to 3cm pieces)

2-3 Red Chillies (De seeded and cut in to strips)

3cm Root Ginger ( Peeled and Cut)

1 tsp. Cornflour

2 Garlic Cloves (Finely Chopped)

100ml Chicken Stock

3 tbsp. Hoisin Sauce

Large Handful Basil Leaves

 

Method

 

First cook the rice.

Put the five spice in the bottom of a medium pan over a low heat.

Cook for about 3-4 minutes, or until you start to smell the aromas, then add the rice along with a little salt and cook according to the pack instructions.

Meanwhile, put the cashew nuts in a large wok (without any oil) over a medium heat and toast for about 3-4 minutes, giving them a shake from time to time until golden brown all over.

Then tip them on to a plate and set them aside.

Heat the oil in the wok with the heat turned up to high.

Season the chicken pieces with salt and pepper and stir-fry for about 4-5 minutes, stirring occasionally, until golden brown.

Add the peppers, spring onions, chillies and ginger, and cook for 2-3 minutes keeping the pan moving so nothing burns. Add the garlic and cook for another minute.

Place the cornflour in a small bowl with two teaspoons of cold water and mix to a smooth paste. Add to the stir fry along with the stock and hoisin sauce and let the sauce bubble away for 1-2 minutes, or until it thickens slightly.

Toss the toasted cashew nuts into the pan and check that the chicken is cooked through.

Remove from the heat.

The rice should be cooked by now, so drain and season to taste with salt and pepper.

Spoon the rice onto each serving plate. Spoon the stir fry between them and rip up the basil leaves to scatter over.

Serve immediately.

 

 

 

 

 

Turkey, Leek and Ham Pie

Prep Time: 30 minutes

Cooking Time: 1 hour

 

Ingredients

 

Butter for frying

1 Onion (Chopped)

2 Carrots (Sliced)

2 Leeks (Sliced)

200ml Double Cream

200ml Chicken Stock or Turkey Stock

500g Cooked Turkey

200g Ham

10 button Mushrooms

Cayenne Pepper (Pinch)

2 tbsp. Tarragon (Chopped)

Thyme Leaves

Sea Salt

Ground Pepper

225g Puff Pastry

1 Egg

2 tbsp. Parmesan

 

Method

 

Preheat the oven to 200C/400F or Gas Mark 6.

Heat a large pan over a medium heat.

Add a knob of butter and gently cook the onion until soft but not brown.

Add the carrots and leeks and continue cooking for five minutes until the carrots begin to soften.

Cover with the cream and stock and simmer until the sauce starts to thicken.

Add the turkey, ham, mushrooms, cayenne and herbs then season to taste with salt and ground pepper and remove the pan from the heat.

Pour the filling into a ceramic pie dish.

Roll out the pastry to make a lid for the pie and strips on to the rim, moistening them with a little water, then press down the lid firmly and brush with the beaten egg.

Sprinkle with the Parmesan and cook in the oven for 20 minutes until the pastry is golden brown.

 

 

 

Toffe Apple Muffins

Prep Time: 30 minutes

Cooking Time: 30 minutes - 1 hours

 

Ingredients

 

2 Eggs

80g Caster Sugar

240ml Milk

100g Butter

300g Plain Flour

2 tsp. Baking Powder

1/2 tsp. Salt

Pinch Cinnamon

2 Apples (Peeled, cored and chopped)

200g Toffee Pieces (Shop brought)

 

Method

 

Pre-heat the oven to 190C/380F or Gas Mark 5 and line a 12 hole muffin tin with paper cases.

Mix the eggs, sugar, milk and melted butter in a large bowl.

Sift the flour, baking powder, salt and cinnamon into a bowl.

Stir well to combine.

Add the chopped apple and lightly mix.

Using half of the mixture, quarter-fill each of the muffin cases with the mixture and top with a few pieces of toffee.

Cover with the remaining filling so the cases are half full.

Bake for 30-35 minutes until well risen.

Serve warm or cold 

Shortbread

Prep Time: 30 Minutes

Cooking Time: 10 - 30 minutes

 

 

Ingredients

 

125g Butter

55g Caster Sugar

180g Plain Flour

 

Method

 

Heath the oven to 190C/375F/Gas Mark 5.

Beat the butter and the sugar together until smooth.

Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out.

Roll until the paste is 1cm thick.

Cut into rounds or fingers and place on to a baking tray.

Sprinkle with a little caster sugar and chill in the fridge for 20 minutes.

Bake in the oven for 15 minutes or until pale golden brown.

Set aside to cool on a wire rack

 

 

 

Beef Bourguignon

Prep Time: 30 minutes

Cooking Time: 2 Hours

 

 

Ingredients

 

1.6kg Braising Steak

4-5 tbsp. Sunflower Oil

Sea Salt (Flaked)

Black Pepper

200g Smoked Bacon

1 Large Onion (Finely Chopped)

2 Garlic Cloves (Crushed)

75cl Bottle Red Wine

2 tbsp. Tomato Puree

1 Beef Stock (Cube)

2 Large Bay Leaves

3 Sprigs of Thyme

25g Butter

450g Button Onions

300g Button Chestnut Mushrooms (Halved)

2 tbsp. Cornflour

2 tbsp. Cold Water

Chopped Parsley (to garnish)

 

Method

 

Cut the braising steak in to chunky pieces. Trim off any really hard fat.

Seaon the beef really well with salt and pepper.

Heat 2 tablespoons of the oil in a large frying pan.

Fry the beef in three batches over a medium high heat until nicely browned on all sides.

As soon as the beed is browned, transfer to a large casserole dish.

Pre-heat the oven to 170C/150C or Gas Mark 3

Pour a little more oil into the pan in which the beef was browned and dry the bacon for 2-3 minutes, or until the fat crisps and browns.

Scatter the bacon over the meat.

Add a touch more oil to the frying pan and fry the chopped onion over a low heat for 5-6 minutes, stirring often until softened.

Stir the garlic into the pan and cook for 1 more minute.

Add the onion and garlic to the pan with the meat and pour over the wine. Stir in the tomato puree and 150ml of water.

Crumble over the stock cude, add the herbs and bring to a simmer.

Stir well and cover with a lid and transfer to the oven.

Cook for a hour and a half or until the beef is almost completely tender.

While the beef is cooking peel the button onions. Put the onions in a heatproof bowl and cover with just boiled water.

Leave to stand for 5 minutes then drain.

When the onions are cool enough to handle, trim off the root close to the end so they don't fall apart and peel off the skin.

A few minutes before the beef is ready, melt half of the better in a large non-stick frying pan with a touch of oil and fry the onions over a medium heat for about 5 minutes.

Tip in to a bowl, add the remaining butter and mushrooms to the pan and cook for 2-3 minutes over a fairly high heat until golden-brown.

Mix the cornflour with the water in a small bowl until smooth. 

Remove the casserole from the oven and stir in the cornflour mixture, followed by the onions and mushrooms. Return to the oven and cook for 45 minutes more.

To serve remove the thyme stalks. Sprinkle the casserole with the freshly chopped parsley and serve

 

 

 

Fluffy American Pancakes

Prep Time: 30 minutes

Cooking Time: 10 minutes

Ingredients

 

135g Plain Flour

1 tsp. Baking Powder

1/2 tsp. Salt

2 tbsp. Caster Sugar

130ml Milk

1 Large Egg

2 tbsp. Melted Butter

 

To Serve

 

Maple Syrup

Butter

 

 

Method

 

Sift the flour, baking powder, salt and caster sugar in to a large bowl.

In a separate bowl, lightly whisk together the milk and egg, then whisk in the melted butter.

Pour the milk mixture into the flour mixture and using a fork beat until you have a smooth batter.

Any lumps will soon disappear with a little mixing.

Let the batter stand for a few minutes

Heat a non-stick frying pan over a medium heat and add a knob of butter.

When it's melted, add a ladle of batter.

It will seem thick but this is how it should be.

Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen about 1cm.

Repeat until all the batter is used up. You can keep the pancakes warm in a low oven.

Serve with lots of maple syrup and extra butter if you like



Mince Pies

Prep Time: 30 minutes to 1 Hour

Cooking Time: 10 - 30 minutes

Ingredients

 

350g Mincemeat

200g Plain Flour

40g Golden Caster Sugar

75g Ground Almonds

125g Unsalted Butter (Diced)

1 Large Egg

Milk (to glaze)

 

Method

 

Lightly butter a 12-hole pie or patty tin.

Tip the mincemeat into a bowl and stir so that the liquid is evenly distributed.

Place the flour, sugar, almonds and butter in a food processor and process briefly until it resembles breadcrumbs, then slowly add the egg.

Bring the mixture together with your hands, wrap in clingfilm and chill for an hour.

Thinly roll out the pastry on a floured surface.

Cut out 12 Circe's with a pastry cutter large enough to fill the base of the prepared tin.

Press gently into each hole, then fill with mincemeat.

Cut out another 12 slightly smaller discs and use to cover the mincemeat.

Press the edges together to seal.

Make a small slit in the top of each of them, then brush lightly with milk.

Chill for about 30 minutes.

Meanwhile pre-heat the oven to 200C/400F or Gas Mark 6.

Bake the pies for 20 minutes until golden brown.

Remove to a wire rack and serve warm.

 



Egg Nog

Prep Time:  30 minutes

Cooking Time: 10 minutes

 

 

Ingredients

 

2 Pints of Whole Milk

6 Eggs

50g Caster Sugar

1 Vanilla Pod (Split)

20 Cherries (Stones removed and halved)

200ml Brandy

Cocoa for Dusting

 

Method

 

Place the milk, eggs, sugar and vanilla pod in a medium pan and heat gently without boiling, until the mixture thickens enough to coat the back of a spoon.

The egg nog can be chilled at this stage or served hot.

 

To serve - Scatter the cherries in the bottom of each serving glass.

Divide the brandy between the glasses and pour the egg nog over.

Dust with the cocoa powder and serve.

 

 



Chestnut, Roasted Butternut Squah and Bramley Apple Soup

Prep Time: 30 minutes

Cooking Time: 30 minutes to 1 hour

 

Ingredients

 

1.5 kg Butternut Squash (Seeds removed, Flesh cut into large wedges)

5 tbsp. Olive Oil

1 Onion (Chopped)

1 Garlic Clove (Finely Chopped)

2 Potatoes (Cut in to cubes)

1 Bramley Apple (Peeled, Core removed, Flesh Chopped)

3.5 Pints Chicken Stock

1 Sprig Fresh Thyme

2 Bay Leaves

500g Chestnuts (Roasted and Peeled)

400g Chestnut Puree

Salt and ground Black Pepper

 

To Serve

 

Truffle Oil (for drizzling)

Double Cream (for drizzling)

 

 

Method

 

Pre-heat the oven to 200C/400F or Gas Mark 6

Place the butternut squash pieces into a roasting tin and drizzle over three tablespoons of the olive oil.

Transfer to the oven and roast for 25-30 minutes, or until the squash is tender and golden-brown. Set aside to cool.

When the butternut squash has cooled, drain off the oil and peel away the skin, taking care not to burn your fingers.

Heat the remaining oil in a large pan over a medium heat, add the onion, garlic, potatoes and apple, fry for 4-5 minutes, stirring regularly, until softened.

Add the stock, roasted squash, thyme, bay leaves, chestnuts and the chestnut puree.

Stir well and season to taste.

Bring the mixture to the boil, turn down the heat and simmer for 15-20 minutes or until the potatoes are tender.

Set aside and allow to cool.

Transfer the mixture to a food processor and blend until smooth.

Return to the pan and heat until warmed through.

Serve each bowl with a few drops of truffle oil and cream.

 



Pork Fillet Stroganoff

Prep Time: 30 minutes

Cooking Time: 10-30 minutes

 

 

Ingredients

 

350g Pork Fillet

Salt

Ground Pepper

2 tbsp. Sunflower Oil

25g Butter

1 Onion (Finely Sliced)

2 tsp. Paprika

225g Chestnut Mushrooms (Halved)

140ml Sour Cream

1 tbsp. Lemon Juice

1 tbsp. Parsley (Chopped)

 

To Serve

 

Chopped Parsley

Mash Potato

 

Method

 

 

Cut the pork fillet in to thin strips on the slant about 1cm x 6cm.

Season the meat with salt and pepper.

Heat a large non stick frying pan until hot, add a little oil when very hot and add the meat.

Stir fry really briskly until brown.

Lift out with a slotted spoon on to a plate

Measure butter to the pan, add the sliced onions, cook over a low heat until the onions are really tender.

Sprinkle in paprika, stir in the mushrooms, turn up the heat and toss for a minute.

Add the meat to the pan with the cream, allow to just bubble to heat through add the lemon juice and seasoning and serve hot.

 

Serve with mashed potato and sprinkle with parsley.

 

 

 

Chicken Stir-Fried with Pak Choi

Prep Time: 30 minutes

Cooking Time: 10 minutes

 

Ingredients

 

2 tbsp. Groundnut Oil

2 Skinless Free-Range Chicken Breast (Cut into stripes)

1 Garlic Clove (Crushed)

1 tsp. Grated fresh Ginger

1 Star Anise

1/2 tsp. finely chopped fresh Red Chilli

Handful Mangetout

2 Pak Choi (Stems Separated)

4 Spring Onions (Sliced)

100g Wild Mushrooms (Trimmed and cut)

4 tbsp. Soy Sauce

2 tbsp. Balsamic Vinegar

Parsley

1 tbsp. Chopped fresh Tarragon

1 tbsp. Chopped fresh Chives

 

Method

 

In a large frying pan or wok, heat the groundnut oil over a medium high heat

Add the chicken and cook, lightly tossing for 3-4 minutes until the chicken turns white and is almost cooked through

Add the garlic, ginger, star anise and chilli, and cook for a further 30 seconds

Ass the Mangetout, pak choi, spring onions and mushrooms and stir fry for another 3-4 minutes until they are all lightly cooked.

Finish with the soy sauce, balsamic vinegar and fresh herbs. Stir together briefly and serve immediately

Christmas Mini-Muffins

Prep Time: 30 minutes

Cooking Time: 10 - 30 minutes

 

Ingredients

 

200g Self Raising Flour

100g Caster Sugar

100ml Sunflower Oil

75ml Milk

1 Large Egg

50g Dark Chocolate (Chopped)

1 tbsp Mincemeat

50g White Chocolate (Chopped)

50g Dried Cranberries

 

To Decorate.

 

White, Red and Green Fondant Icing

Warm Water

 

Method

 

Pre-heat the oven to 190C/375F or Gas Mark 5 and put 24 mini muffin cases inside a mini muffin tray.

Mix the flour and sugar in a bowl, then make a well in the centre. Whisk together the oil, milk and egg and slowly pour into the bowl, stirring gently.

Divide this mixture between two bowls. In one bowl add the dark chocolate and mincemeat. Add the white chocolate and cranberries to the other bowl. Stir very gently.

Divide the two mixtures among the 24 muffin cases and bake for 20 minutes or until golden brown and risen. Remove the muffins to a wire race and allow to cool.

 

To decorate roll out the white icing and cut in to circles with a spoon go around the outside of the icing to create curves, with warm water brush one side of the icing and place on top of the muffin.

Create little balls with the red icing to look like berries for Holly. With the green icing use a holly leaf cutter and create little leaves attach these to the white icing using water.

 

 

 

 

Chunky Vegetable Soup

Serves 4-6

Prep Time - 15mins

Cooking Time - 30mins

 

 

 

Ingredients

1 tbsp Olive Oil

1 Medium Onion (Chopped)

2 Medium Carrots (Peeled and Diced)

2 Medium Parsnips (Peeled and Diced)

2 Small Leeks (Trimmed and Sliced)

50g Red Lentils

400ml Vegetable Stock

100g Green Beans (Trimmed and Cut into short pieces)

1 tbsp Corn Flour

750ml Dariy Free Milk

Heat the oil in a large pan, add the onion, carrots, parsnips and leeks and cook gently for 5minutes.

Add the lentails, stock and simmer for 20 minutes, then add the green beans

Bleand the corn flour with a little of the milk then add to the soup with the remaining milk and simmer gently for 5 minutes

Season to taste and serve with crusty bread

Asparagus Soup

Make the most of the short asparagus season with this simple yet delicious soup

 

Prep Time : 30 minutes

Cooking Time: 10-30 minutes

 

Ingredients

 

2 tbsp. Olive Oil

1 Onion (Finely Chopped)

400g Asparagus (Finely Chopped)

500ml Hot Chicken Stock

Salt and Pepper

4 tbsp. Double Cream

 

 

Method

 

Heat the olive oil in a saucepan over a medium heat.

Add the onion and fry for four minutes until softened

Add the asparagus and cook for two minutes

Add the stock and bring to the boil.

Season to taste with salt and pepper and reduce the heat to simmer for  5-7 minutes

Add the cream and blend with a hand blender until smooth

 

Reindeer Christmas Cupcakes

These super-cute Christmas Cupcakes are perfect for baking with children.

 

Prep Time: 30 minutes

Cooking Time: 10-30minutes

 

 

 

 

Ingredients

 

125g Butter (Softened)

175g Caster Sugar

2 Eggs

200g Self Raising Flour

2 tbsp Cocoa Powder

100ml Milk

100g 70% Cocoa Chocolate (Melted)

 

For the Chocolate Icing

 

50g Dark Chocolate

3 tbsp Double Cream

 

To Decorate

 

Giant Chocolate Buttons

M&M's or Smarties

Mini Pretzels

Black Writing Icing

Mini Marshmallows (Sliced)

 

Method

 

Preheat the oven to 170C/325F/Gas Mark 3.

Line a 12 Hole Muffin Tray with paper cases

Beat the butter and sugar together until light and creamy.

Gradually beat in the eggs until well combined.

Sift the flour and cocoa powder and mix until combined.

Fold in the milk, and melted chocolate.

Spoon the mixture into the muffin cases and bake for 20-25minutes, or until well risen and lightly firm to touch.

Remove the cakes from the tin and set aside to cool slightly.

For the icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate has melted.

Whisk the mixture until smooth and set aside to cool slightly

To decorate the cupcakes, spread the icing over the top of the cupcakes.

Spoon the remaining icing into a bag fitted with a small nozzle

Press the chocolate button onto the cake as a nose,

Then stick a crisp coated chocolate on top using a little icing.

Stick on two slices of marshmallows as the eyes and use the black icing for the pupils

Stick on the pretzals as the ears.

 

 

Gooey Chocolate Cherry Cookies

If you like American Style Cookies, you'll love these pale, chewy delights, plus they can be baked from frozen.

 

Prep Time: 15minutes

Cook Time: 14minutes

 

Ingredients

 

200g Unsalted Butter (At room temperature)

85g Light Muscovado Sugar

85g Golden Caster Sugar

1 Egg

225g Self Raising Flour

50g Plain Chocolate (50-70% Cocoa Roughly Chopped)

50g White Chocolate  (Roughly Chopped)

85g Natural Colour Glace Cherries (Roughly Chopped)

1/2 tsp Salt

 

Method

 

Heat the oven to 190C/Fan 170C or Gas Mark 5.

Beat the butter, Sugars and Egg until smooth, then mix in the flour, chocolates and cherry pieces and 1/2 tsp salt.

Spoon onto non-stick baking sheets in large rough blobs - you'll get about 20 out of this mix.

Make sure they are well spaced as the cookies grow substantially as they bake.

The raw dough can be frozen at this time if needed.

Bake for 12 - 14 minutes until just golden, but still quite pale and soft in the middle.

If baking from frozen, give them a dew more minutes to be able to defrost.

Cool on the sheets for 5 minutes, then lift them on to racks and leave to completely cool.

 



Snowman Biscuits

Prep Time: 30 minutes to 1 Hour

Cooking Time: 10-30 minutes

Ingredients

 

200g Self Raising Flour

100g Caster Sugar

100g Butter

1 Large Egg

1 tsp. Vanilla Extract

 

For Decorations

 

White and Blue Fondant Icing

White and Black Writing Icing

Sprinkles

48 Small Chocolate Balls

 

Method

 

Pre Heat the oven to 180C/350F or Gas Mark 4

Mix the flour and sugar together in a bowl, then rub in the butter with your fingertips until the mixture resembles fine breadcrumbs

Add the egg and vanilla essence and mix to form a soft dough

Roll out onto a well floured work surface and cut into rounds.

Place on greased baking sheets and bake for 10-12 minutes, or until golden brown.

Cool on a wire rack. When completely cool decorate.

 

Roll out the white fondant icing and cut out circles the same size as the biscuits, brush the backs of the circles with a little cooled boiled water and stick them to the biscuits smoothing down the icing as you stick it on.

Roll out the blue icing and cut out more circles, then cut these in half and using a little more water and stick on top of the white icing for the hats.

Brush the hats with water in places where you want the sprinkles to stick and then sprinkle!!

Pipe decorations on the hat with white writing icing, then pipe a small blob for the hat boble and another for the nose.

Stick on the Chocolate balls, pipe balck eyes and a mouth then leave to set.