I’m back with another festive bake this week and this time I am revisiting an idea I first made a number of years ago. Florence has been asking to make biscuits a lot lately and frankly I’m not all that good at making them but after a few attempts and a couple of different recipes I’ve finally mastered a really tasty batch of Reindeer biscuits that make a perfect little Christmassy treat. They’d be great for parties or baking up for little gifts for teachers, colleagues or even your little one’s class mates or play group friends.
I made a couple of adjustments to this recipe I found on the biscuiteers website – ( I have previously worked with them but I stumbled upon this recipe by a happy coincidence and haven’t been asked to include them here). I didn’t use any vanilla flavouring in the actual bake as the frosting we use to decorate them is vanilla based and I thought it might be a bit OTT to have it in both. Also, I used slightly less golden syrup and added a splash of water to the mix for a better, easier to mould dough consistency.
The decoration was the result of a bit of trial and error but I really love the way they turned out. Especially since I’ve never used a piping bag successfully before!
Rudolph The Red Nosed Reindeer Biscuits
- For the Biscuits
- 350g plain flour
- 100g self-raising flour
- 125g granulated sugar
- 125g salted butter softened, diced
- 100g golden syrup
- 1 large egg
- For the decoration
- Betty Crocker Vanilla Frosting
- 5 tbsp Cocoa Powder
- 24 Red Smarties
- Step 1 For the Biscuits
- Step 2 Sift the flours together into a bowl and mix in the sugar.
- Step 3 Add the butter to the bowl and rub together with your finger tips until the mixture resembles bread crumbs ensuring all of the butter is mixed in evenly.
- Step 4 Make a well in the centre of the mixture and pour in the lightly beaten egg, the syrup and 2-3 tbsp of cold water.
- Step 5 Mix together, gathering any loose flour from the edges of your bowl until you can form a ball with the dough.
- Step 6 Roll out the dough until you’ve got an even sheet about 2cm in thickness and using a ginger bread man cookie cutter cut out 24 cookies and bake on an oven tray lined with grease proof paper in the centre of a preheated oven (170 degrees). Bake for 15-20 minutes or until they’re golden brown.
- Step 7 For the decoration
- Step 8 Allow the biscuits to cool.
- Step 9 Spoon 1/3 of the frosting into a bowl and add 2 heaped table spoons of the cocoa powder along with a splash of milk. Mix together until you have a creaming consistency and the powder is well mixed in.
- Step 10 Repeat with the other 2/3 of the frosting, adding 5 heaped table spoons of the cocoa powder.
- Step 11 Turn the biscuits upside down and Pipe the lighter mixture onto the bottom half of what will make your reindeer’s face.
- Step 12 Then fill up the circle with the darker mixture. Using the edge of a spatula or the flat side of a dinner knife smooth the icing over.
- Step 13 Using the rest of the darker mixture, pipe the reindeer ears and antlers on to what would be the gingerbread man’s legs and arms.
- Step 14 Finally add a two little white sprinkles to each biscuit for the eyes and a red smartie to make the all important shiny nose!