Christmas Baking Recipe: Reindeer biscuits
Get in the festive spirit and bake these fun, easy reindeer gingerbread cookies with your kids, featuring Rudolph's red nose.
Image: Ginger Bread Wonderland by Mima Sinclair
If you're looking for a fun and festive activity to do with your little ones, why not try baking these cute gingerbread reindeer cookies with them? They also double up as adorbale homemade food treats for the rest of the family, so get ready, set, bake!
- 1 quantity of dark gingerbread dough
- 3 quantities of royal icing
- Red and black food colouring paste
- 60g cocoa powder
- Edible gold lustre powder
- Gingerbread man cutter, approx 9cm
- A new, small paintbrush
- Heat the oven to 160˚C/gas 3. Line 2 large baking trays with silicone baking sheets or greaseproof paper.
- Cut a large piece of greaseproof paper and roll out the gingerbread on it to 5mm. Cut out dough with the cutter and use a palette knife to transfer them to the trays.
- Freeze for 5 minutes until hard. Bake in batches for 10 minutes, until golden brown at the edges. Leave for 5 minutes then transfer to wire racks to cool completely.
- Add a little water to the royal icing until you get soft-peak consistency. Spoon 2 tablespoons of icing into each of three small bowls. Add red colouring to one, black to another; leave one white. Cover each bowl with a damp cloth and then with cling film.
- Add the cocoa powder to your remaining icing, plus a little water to bring it back to soft-peak consistency. Spoon into a piping bag fitted with a fine nozzle and pipe outlines of Rudolph’s head and antlers. Add a little extra water to the remaining brown icing to make it thick but runny. Spoon or pipe onto the biscuits to fill the head and antlers. Leave to set for 4 hours, or overnight.
- For the red noses, repeat the process with the red icing, piping outlines, then filling in. Use the white icing to pipe eyes. Leave to set for 15 minutes then pipe black pupils and mouths. Very carefully, using a paintbrush, gently brush gold powder over the antlers. Leave to set completely for 1 hour.
Recipe from Ginger Bread Wonderland by Mima Sinclair (£8.99, Kyle Books)
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