Reindeer biscuits
Waitrose and Partners

Reindeer biscuits

Katie Bishop's jolly reindeer biscuits are just the thing for school bake sales, and ideal for keeping excited children occupied over the holidays.

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  • Makes18
  • CourseSnack
  • Prepare25 mins
  • Cook10 mins
  • Total time35 mins
  • Plusdecorating

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  • 125g Essential Unsalted Butter
  • 100g dark brown muscovado sugar
  • 4 tbsp golden syrup
  • 325g Essential Plain White Flour
  • 1 tsp bicarbonate of soda
  • 2 tsp ground ginger
  • Writing icing, to decorate (see tip)
  • 40 edible eyes
  • 20 small round red sweets, such as Skittles or M&M’s


  1. Preheat the oven to 170°C, gas mark 3. Line 2 large baking trays with baking parchment. Melt the butter, sugar and syrup together in a pan, then remove from the heat.

  2. Sieve in the flour, bicarbonate of soda and ginger, then stir together to make a stiff dough.

  3. Roll out on a lightly floured surface to 5mm thick. Cut out about 18-20 gingerbread men and bake on 2 large, lined baking trays for 10 minutes then remove from the oven and allow to cool.

  4. Roll out on a lightly floured surface to 5mm thick. Using a medium gingerbread man cutter, cut out 18-20 gingerbread men and place onto the prepared trays. Bake for 10 minutes, then remove from the oven and allow to cool.

  5. Turn the biscuits upside down so the legs become antlers. Decorate with icing to add ears, antlers and a mouth, then use a little icing to stick on the edible eyes and a red sweet as a nose.

Cook’s tip

You can also decorate these with your own icing. Mix up a stiff paste using fondant icing sugar and a touch of water. Spoon into a disposable icing bag and snip off a small point at the end to start icing.

You can also decorate your bicuits as traditional gingerbread men to add variety.


Typical values per item when made using specific products in recipe


675kJ/ 161kcals



Saturated Fat












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