Reindeer biscuits

Name: Reindeer biscuits
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 18
Ingredients: 125 g butter; 100 g dark brown muscovado sugar; 4 tbsp golden syrup; 325 g plain 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

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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Ingredients

125g butter
100g dark brown muscovado sugar
4 tbsp golden syrup
325g plain 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

Method

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