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- Reindeer Biscuits
Back Reindeer Biscuits
These cute reindeer biscuits make great hanging decorations for the Christmas tree - or you could just eat them... we won't tell...
Makes 18 biscuits
- 85g dark muscovado sugar
- 40ml golden syrup
- 50g dairy free spread
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- 175g plain flour
- ½ tsp bicarbonate of soda
- 1 egg, yolk only
- 300g Royal icing
- 1 black and red gel food colouring
Total time required
- Other time: The dough will need to be chilled for 20 minutes and frozen for 10
- To make the biscuits, melt together the sugar, golden syrup and butter.
- Combine the ginger, cinnamon, flour and bicarbonate in a large bowl and make a well in the center. Add in the egg and start to work it into the flour.
- Once the sugar mixture has melted, gradually pour it into the well and combine with the egg and flour mixture. Mix until all combined. Then allow to cool to room temperature and then chill in the fridge for 20 minutes.
- Preheat the oven to 180c/160fan gas mark 4/ 356F
- Once the dough is chilled and firm, flour your kitchen surface and roll out the mixture to £1 coin thickness.
- Place the tray in the freezer for 5-10 minutes or until the biscuits are firm. Bake for 8-10 minutes or until golden. (They will be a little soft until they have cooled.) Allow to cool on the trays while you prepare the icing.
- Combine the royal icing with enough water to make a stiff icing. To check the consistency, pipe a button sized amount onto a plate and the icing should settle to a flat coin in 12-14 seconds.
- Line 2 baking trays with baking paper. Stamp out the biscuits using a leaping reindeer shaped cutter and lay them on lined baking trays. Collect up and reuse the dough trimmings until it is all used up.
- Transfer a tablespoon of icing mixture into one bowl and colour with red food colouring and 4 tablespoons of icing mixture into another bowl and colour with black food colouring.
- Fill a piping bag, fitted with a fine writing nozzle, with the white icing. Pipe around the outline of each reindeer, then go back and fill in the remaining space. Use a cocktail stick to even out the icing and tap down lightly on the surface to smooth. Allow to dry.
- Now fill two piping bags, both with fine writing nozzles, with the red and black icings and pipe on noses to every reindeer except one which has a red nose. Set and serve.