Place the butter, sugar and icing sugar in a mixing bowl and beat with a wooden spoon until the mixture becomes a well combined paste.

Add the flour and cornflour, then mix well until everything is combined. Pull the mixture together with your hands to form a ball of dough, then cover with cling film and chill in the fridge for an hour.

Cut the dough into 6 equal pieces, each around 40g in weight.

Roll the pieces of dough into balls, then place them in the muffin moulds and flatten them down into the base of each mould with your fingertips.

Place the mould in the Cake Factory and close the lid. Switch it on and set it to the single ‘cakes to share’ mode and adjust the timer to 25 minutes. Press start and leave the shortbread to bake.

Once the shortbread is cooked through, carefully remove from the mould and leave to cool completely on a cooling rack.

When the shortbread is cool, make the icing. Place the icing sugar in a bowl and add a splash of water. Stir to a paste, adding a little more water as needed until the icing is the correct consistency for spreading.

Drop a small spoonful of the icing onto one of the shortbread cookies and spread around with the back of the spoon to create a circle of icing on top.

Decorate with a smartie nose and chocolate chip eyes and mouth to make a snowman face.

Repeat with the remaining shortbread cookies, then leave the icing to dry and set.