Christmas reindeer cookies are a real treat over the festive season and easy to make.
Makes: approximately 20 biscuits
For the biscuits
175g caster sugar
2 happy eggs
2 happy egg yolks
50g ground almonds
240g plain flour
For the icing
250g icing sugar
1-2 tbsp milk
Food colouring to suit
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.
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?
Stained glass cookies recipe
Stained Glass Cookies
Delicious buttery biscuits, with edible sweetie stained glass. These edible decorations make the perfect gift and are ideal for hanging on the tree. Great for getting the kids involved, all you need are clean hands and a little imagination!
A magical treat to enjoy at Christmas.
Preparation time: 30 minutes
Cooking Time: 10 minutes
Makes 10-15 biscuits
220g butter, softened
100g Whitworths for Baking Light Soft Brown Sugar
350g plain flour, plus extra for dusting
1 tsp ground ginger or cinnamon
50g Whitworths for Baking Crunchy Demerara Sugar
A selection of fruit-flavoured boiled sweets in different colours
50g Whitworths for Baking Super Fine Icing Sugar
1 – 2 tblsp of lemon juice
Coloured ribbon (narrow)
1. Preheat the oven to 180°C/fan 160°C/ gas 4. Line 2 large baking trays with baking paper.
2. Separate the boiled sweets into colours, place in separate plastic food bags and use a rolling pin to crush into pieces approximately 1cm and set aside.
3. Beat the butter and Whitworths for Baking Light Soft Brown Sugar in a bowl, until pale and creamy. Sift the flour and spice into the mixture; add enough milk to make a workable dough. Use your hands to make a smooth dough. Wrap in cling film and refrigerate for 30 minutes.
4. Sprinkle a little flour over the work surface, divide the dough into 2 pieces and roll it out so it is ½ cm thick. Using biscuit cutters, cut out Christmas shapes. Using smaller pastry cutters, cut out the middle of each biscuit and sprinkle the biscuits with a little Whitworths for Baking Crunchy Demerara Sugar.
5. Carefully transfer the cookies to the baking trays with a fish slice. Place one or two pieces of sweet into the middle of each biscuit whole.
6. Bake for 10 minutes or until the biscuits are just golden. Cool on the trays for a minute before making a small hole near the top of each biscuit with a skewer, so you can thread ribbon through the holes when they are cool.
7. Transfer to a wire rack to cool completely. The biscuits can be stored in an airtight container for up to 4 days.
8. Mix the Whitworths for Baking Icing Sugar with a little lemon juice or water to make a thick pipeable icing. Make a cone out of greaseproof paper, cut a small hole in the tip and decorate the biscuits with the icing.
9. When the icing is dry the biscuits are ready to hand on the tree!
Make sure the sweets have set hard before removing from the trays.
Do you have special Christmas recipes that you cook every year?