Method

• 1.
  Grease 2 large baking trays and line with baking paper.
• 2.
  For the shortbread snowflakes, place all ingredients except writing icing, if using, in a large bowl and, with your fingertips, rub in butter until mixture resembles fine breadcrumbs. Turn onto a lightly floured surface and lightly knead until a smooth dough forms. Flatten into a disc, enclose in plastic wrap and chill for 30 minutes. Preheat oven to 150°C. Halve dough and, working with 1 piece at a time, roll out between 2 sheets of baking paper to 5mm thick. Use snowflake cookie cutter to cut shapes from dough. Transfer biscuits onto prepared trays 2cm apart and chill for 15 minutes. Bake for 15 minutes or until pale golden. Cool completely on trays, then decorate with writing icing, if using.
• 3.
  To make the snowmen, soften the white fondant with your hands until soft and pliable. Divide white fondant into four 60g pieces, four 45g pieces and four 25g pieces. Roll each piece into a smooth ball. Take 1 of each size ball and, brushing the base with a little water, stack them on top of one another to form the body of the snowman. Flatten four 85g pieces of white fondant and press into the inside of the lids of 4 jars or globes. Separately, soften the red and black fondant with your hands until soft and pliable. Make small dots of black fondant for the buttons and eyes. Use some of the red fondant to make little dot noses. Moisten the back of these pieces with a little water and stick to the snowman. Roll out 6g each of white fondant and red fondant to form thin sausages. Twist the 2 pieces together to make a scarf. Drape around a snowman’s neck and press lightly to attach. Repeat process for remaining snowmen. Press the snowman down into the fondant on the jar lid. Press a rosemary sprig into the fondant base to make the Christmas tree and arrange 3-4 shortbread snowflakes around each snowman and tree. Divide coconut among lids for the snow and add some cinnamon quill pieces as logs. Top with the jars or snow domes