Christmas reindeer cookies are a real treat over the festive season and easy to make.

Makes: approximately 20 biscuits

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 Ingredients

 For the biscuits

100g butter

175g caster sugar

2 happy eggs

2 happy egg yolks

50g ground almonds

240g plain flour

 

For the icing

120g butter

250g icing sugar

1-2 tbsp milk

Food colouring to suit

 

Method

Biscuits

In a bowl, mix the butter and sugar together with an electric blender, until they form a creamy paste. Add the happy eggs and happy egg yolks and mix, then fold in the almonds and flour with a wooden spoon or spatula until fully combined.

 

Press the mixture into a greased tray to a thickness of about ¼” (6mm). Place in a preheated oven at 180°C/350°F/Gas Mark 4 for 10-12 minutes.

 

The biscuit mixture is ready when it has just started to colour. Carefully turn out onto a sheet of baking parchment on a flat cool surface.

 

While still warm to touch, use a cookie cutter to press out the shapes but don’t try to lift them out until completely cooled, or they’ll break.

 

 

Icing

Mix the butter and icing sugar together in a bowl, adding the milk as needed to make a smooth paste.

It’s much easier if you warm the butter.

First, ice the biscuits all over with the plain icing, adding some edible glitter for a festive feel. Then add a little red food colouring to the remaining icing, spoon it into a piping bag and draw on his shiny red nose.

 

 

Will you have a got at the Christmas reindeer cookies?

How to make eggnog is a common question at Christmas and I have the answer.

In case you were wondering, I add rum to this recipe!

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Ingredients

 

6 happy eggs

60g caster sugar

600ml milk

1 tbsp vanilla extract

½ tsp grated nutmeg

150ml plain yogurt

Method

You will need a cooking thermometer for this recipe.

 

Don’t be scared of raw eggs in eggnog; we gently cook them in this recipe.

 

Place 4 happy eggs, 2 happy egg yolks, caster sugar and milk in a saucepan. Heat slowly whilst stirring continuously; bring the temperature up to 72°C then remove the saucepan from the heat and keep stirring until it has cooled to around 60°C, this will take about 5 minutes.

 

Once it is below 60°C, pour the mixture through a sieve to capture any overcooked lumps. Add the vanilla extract and the nutmeg, stir and refrigerate the mixture. Once cool, add the plain yogurt and gently whisk together for a delicious and refreshing eggnog.

 

You can add other flavours in place of the vanilla and nutmeg and/or use double cream in place of the yogurt.

 

Adults might want to add some rum or bourbon too for a grown up drink.

 

Mat’s top tip: Use double cream instead of yogurt if you’re adding alcohol.

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How To Make Egg Nog

 

Did you already know how to make eggnog and will you give it a try?