1. In a bowl combine the gluten free plain flour, baking powder, bicarb and xanthan gum, set aside.

2. Cream together the margarine and sugar in a large mixing bowl.

3. Beat the egg into the creamed mixture then beat in the flour until you get a stiff dough which is just about handle-able.

4. Wrap the dough in clingfilm then, place in the fridge to chill for at least 30 minutes, this makes cookie dough much easier to work with so please do make sure you chill before you use it.

5. Once chilled break the dough into chunks just slightly smaller than a walnut, you should get 20 pieces out of it.

6. Place the balls on a baking tray and push down flat with your hand, to about 3mm thick, don't make it to thick otherwise you will quite quite a soft biscuit, make it as thin as you can. I only did it rough, letting some bits poke out, so it looks more like a melted puddle rather than being too round. Leave a slight gap between them in case of spreading. Bake in an over preheated to gas mark 5 for about 9-10 minutes until they just start turning golden brown.

7. Once cooked, remove from the oven and allow to cool on a cooling rack until cold.

8. Add water a teaspoon at a time to the icing sugar to make simple white icing, you want a fairly stiff icing but still spreadable, add about 1-2 teaspoons to the top of each cookie and push out so it looks like a melted snowman. Place a white marshmalllow on the icing while still wet so it adheres to it.

9. Melt some chocolate and add small drops onto the icing as if they have slipped when the snowman has melted. You could also use chocolate chips. Do the same on the marshmallow to for eyes and mouth. Also create two "arms" by using a skewer, dip in the melted choc and drag over the top to make a stick and 2 fingers.

10. Use a little more icing sugar with some orange colouring and a few drops of water to create a very stiff paste, stiff enough to roll into small "carrots" place these in the icing.