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.

0 out of 5 stars(0) Rate this recipe
  • Makes18
  • CourseSnack
  • Prepare25 mins
  • Cook10 mins
  • Total time35 mins
  • Plusdecorating

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 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

Method

  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.

Nutritional

Typical values per item when made using specific products in recipe

Energy

675kJ/ 161kcals

Fat

6.2g

Saturated Fat

4.1g

Carbohydrates

24g

Sugars

11g

Fibre

0.6g

Protein

2g

Salt

0.4g

Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Add ingredients

View this recipe's ingredients and add them to your trolley

Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet