Santa's Footprint Biscuits

Combine the flour, cocoa powder and baking powder.

In a separate bowl, using the electric mixer cream the room temperature butter and sugar until light and creamy.

Add the egg and beat until combined.

Gradually fold in the flour mixture and gently mix until the dough is formed. The dough will be sticky but will become easier to handle after the refrigeration

Divide the dough into 2 equal parts and shape each part into a disk. Wrap each disk with cling film and chill for 3 hours.

Preheat the oven to 190°C (170°C fan) and line a baking pan with parchment paper.

Dust a clean surface with flour and roll the dough to a thickness of approximately 5 mm. Lightly flour the dough before rolling if sticky.

Using a knife or a foot-shaped cookie cutter, cut out the shoe shapes and place on the baking pan lined with parchment paper. Place the prepared pan with cookies into the freezer for 5 minutes. That will help cookies hold their shape during the baking.

Bake in a preheated oven for around 11 minutes for bigger cookies, or 9 minutes for smaller cookies.

Let the cookies cool down completely before decorating.

To make the icing, whisk the icing sugar and milk until combined. The mixture needs to be thick but still easy to pipe. If it’s too runny, add more sugar, and if it’s too thick, add a little bit of milk.

Fill the piping or freezing bag with prepared icing and cut a tiny hole on the bottom corner. The size of the hole needs to be just enough to create a thin thread of icing when the bag is squeezed.

Hold the bag and squeeze out the icing touching the part of the cookie you want to decorate. Now, constantly squeezing, slightly lift the bag and move it in the direction of the shape you want to draw, the icing will be falling naturally into desired place. When you reach the end point, stop squeezing and touch the finish point.

 

Allow the icing to harden before enjoying (few minutes will be enough).