‘A perfect party pleaser. You can get your mini helpers to knead dough, roll out balls and shape the snail.’
INGREDIENTS
For the dough balls
• 300g/11oz strong white bread flour
• 7g sachet dried yeast
• 1 tsp salt
• 1 tbsp olive oil
• 200ml/7fl oz warm water
• 1 egg, beaten
To decorate
• Fresh chives
• 2 pitted black olives
• Cake Décor edible eyes
• Strip of red pepper
For the garlic butter dip
• 50g/2oz soft butter
• 1 clove garlic, crushed
1. Put the flour, yeast, salt and oil in a bowl. Add the water and mix into a soft dough. Knead on a work surface until smooth, then place in an oiled bowl. Cover with clingfilm or a tea towel and leave to rise for 2 hours, until doubled in size.
2. Preheat the oven to 220°C, 425°F, Gas 7. Line a baking sheet with parchment. Knock the dough back, then divide into 26 balls. Arrange the balls on the baking sheet in the shape of a snail. Cover with clingfilm and leave to prove for 30 minutes. Brush with beaten egg and bake for 25-30 minutes until well risen and lightly golden.
3. Make the snail’s antennae using chives and olives and attach using cocktail sticks. Stick the edible eyes onto the face and make a mouth out of a piece of red pepper.
4. To make the garlic butter, mix the butter, garlic and a pinch of salt in a bowl. Serve the snail with the butter – or a relish – to dip.