Reindeer Gingerbread



Great edible gifts with a long shelf life, these are fun and easy gingerbread biscuits. Red smarties for Rudolph's nose and simple melted chocolate to decorate.


Total time to make : 1hr 10 minutes Time to prep : 15 minutes Time to chill : 45 minutes

Time to bake : 8 -10 minutes

Servings : 24 (depending on size)



Ingredients


125g unsalted butter

100g brown sugar

200g golden syrup

375g plain flour

1 tsp bicarbonate soda

2 tsp ground ginger

1 tsp cinnamon

1 tsp mixed spice


To decorate

Red smarties

80g chocolate (or use ready-to-write chocolate icing)



Method

  1. In a saucepan, melt together the butter, sugar and golden syrup on a low heat until combined. Remove from heat and allow to cool a little

  2. In a bowl, combine the flour, bicarb and spices

  3. Pour the liquid mixture into the flour and spices bowl and mix together until a dough is formed

  4. Tip the dough onto a sheet of cling film and flatten it out into a disc, wrap up and chill in the fridge for at least 45 minutes

  5. Preheat a fan oven to 160C

  6. Once chilled, remove the dough from the fridge and roll on a clean surface, using a sprinkling of plain flour on the surface and rolling pin to stop it from sticking, until the dough is about 1/2cm thick

  7. Use a circular cookie cutters - I used a 3" - and place onto baking trays lined with baking paper, bake for 8ish minutes depending on the size of your gingerbread*

  8. Re-roll the left-over dough as necessary and repeat

  9. Once out the oven, leave to cool on a wire rack before decorating

  10. Melt the chocolate over a low heat until it's 75% melted, then remove from the heat (it will continue to melt). Pour into a piping bag and snip the end off so there's a very small hole. The chocolate should be melted but not very hot. Practice on scrap baking paper. Pipe your nose, eyes and antlers. Stick a red smarties as the nose whist the chocolate is still melted. Leave to cool and enjoy!



Nutritional Information


95 calories

1g protein, 15g carbs, 3g fat



Good to know


  • Remover the gingerbread biscuits just before they start to turn golden around the edges, they might still look a bit pale but they'll cool to still be soft in the middle. If you want them crunchy with no chew, wait for them to have a slightly golden edge, then remove from the oven

  • Store once cooled in an airtight container at room temperature for 3 - 4 weeks

  • Dough can be frozen for up to 2 months, just thaw before rolling, or cut-out shapes stored for up to 2 months, ready to bake straight from frozen

  • Vegetarian





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