These Gingerbread Reindeer Biscuits are made using my famous Gingerbread recipe and make a great Christmas activity for the kids! They are also perfect for gifting to friends and family and any leftovers can be frozen. Both regular and Thermomix instructions also included.
Why you will love this recipe:
- Easy to Make: These Gingerbread Reindeer Biscuits are SO easy to make and are perfect to make with the kids.
- Kid Friendly: They have just the right amount of ginger so that they are not too overpowering and as well as tasting great, decorating them with the kids is loads of fun!
- Freezer Friendly: Both the uncooked dough and the biscuits can be stored in the freezer for up to three months.
How to Make Gingerbread Reindeer Biscuits:
There are just a few simple steps to making these Gingerbread Reindeer Biscuits.
- To make the Gingerbread, combine the golden syrup, sugar and spices over a low heat and stir until melted. Stir through the butter.
- Add the bicarbonate of soda and mix well.
- Add the egg and flour and combine.
- Knead until a smooth ball forms.
- Chill the dough.
- Roll flat and cut with a ‘Gingerbread Man’ biscuit cutter and bake.
- Once cool, decorate!
Tips for Making Gingerbread Reindeer Biscuits:
- You can make this dough a couple of days in advance. Store the dough in the fridge and then let it sit at room temperature until it’s reached a consistency that allows it to be rolled our.
- Both the dough and the cooked biscuits are freezer friendly.
- You can also use other shape/different sized cookie cutters for this recipe, please note the cooking time will vary.
- If making small Gingerbread pieces, I suggest checking after 5 minutes of cooking time.
- To help give the top of the Gingerbread a nice flat finish, I place a sheet of baking paper between the dough and rolling pin.
- I also find using a metal egg flip the easiest way to easily transfer the Gingerbread from the bench to baking tray.
- I picked up a chocolate and white chocolate writing icing pen from our local supermarket to add the details to our Reindeers, I find it soooo much easier to use these to decorate vs a piping bag. Then all you need is some red smarties and you are ready to decorate!
Commonly Asked Questions:
How do you store Gingerbread?
Once cooked these biscuits are best stored in an airtight container in a dark, cool place (eg pantry) for up to two weeks.
Can you freeze Gingerbread?
Yes you can, you can freeze either the uncooked dough and the biscuits for up to three months.
More Christmas Baking Recipes you Might Enjoy:
- Christmas Shortbread
- Steamed Christmas Pudding
- Cranberry and White Chocolate Chunk Biscuits
- Easy Fruit Mince Tarts Recipe
- Almond Shortbread
- Easy Christmas Cake Recipe
- Thermomix Christmas Biscuits
- Candy Cane Cheesecake Slice
Christmas Reindeer Biscuits
These Gingerbread Reindeer Biscuits are made using my famous Gingerbread recipe and make a great Christmas activity for the kids!
Equipment
- 2 x baking trays
Ingredients
- ¼ cup golden syrup
- ¼ cup brown sugar 55 grams
- 1 & ½ tablespoons ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon bicarbonate of soda
- 125 grams butter – chopped into cubes
- 1 egg
- 2 & ¼ cups plain flour 335 grams
Instructions
- Preheat your oven to 180 degrees celsius (fan-forced) and line two trays with baking paper.
- In a small heatproof bowl, combine the golden syrup, brown sugar and spices and place over a saucepan of boiling water. When the sugar has dissolved, stir through the bicarb soda and remove from the heat when the mixture begins to bubble.
- Transfer to a large bowl and stir through the chopped butter.
- Add the egg and 1 cup of sifted flour and combine. Add the remaining flour and mix together with a butter knife until a dough forms.
- Turn the dough onto a floured bench and lightly knead until it’s smooth and soft. Divide into two halves and cover with cling wrap before popping into the fridge for 30 minutes.
- Remove dough from the fridge and roll each portion between two sheets of baking paper until approximately 5mm thick. Use cutters of your choice to cut out shapes and place on baking trays. Bake for approximately 9 – 11 minutes – please note baking times will vary depending on the size of the cutter used.
- Allow the gingerbread to completely cool before turning upside down and decorating as pictured with a chocolate and white chocolate icing pen. Place a little icing in the centre of your reindeers ‘face’ to help secure it’s nose. Repeat until you have decorated all of your reindeers.
Thermomix Instructions
- Preheat your oven to 180 degrees and line two baking trays with paper.
- Place the golden syrup, sugar, butter and spices into your Thermomix bowl and cook for 5 minutes at 50 degrees on speed 2.
- Add the egg and mix for 3 seconds on speed 3.
- Add the flour and bicarbonate of soda and mix for 10 seconds on speed 5 or until combined.
- Knead for 2 minutes before turning the dough out onto your Thermomat and lightly knead to form a ball.
- Flatten the dough into a disc, cover with cling wrap and place in the fridge for 30 minutes.
- Remove dough from the fridge and roll each portion between two sheets of baking paper until approximately 5mm thick. Use cutters of your choice to cut out shapes and place on baking trays. Bake for approximately 9 – 11 minutes – please note baking times will vary depending on the size of the cutter used.
- Allow the gingerbread to completely cool before turning upside down and decorating as pictured with a chocolate and white chocolate icing pen. Place a little icing in the centre of your reindeers ‘face’ to help secure it’s nose. Repeat until you have decorated all of your reindeers.
Notes
- You can make this dough a couple of days in advance. Store the dough in the fridge and then let it sit at room temperature until it’s reached a consistency that allows it to be rolled our.
- Both the dough and the cooked biscuits are freezer friendly.
- You can also use other shape/different sized cookie cutters for this recipe, please note the cooking time will vary.
- If making small Gingerbread pieces, I suggest checking after 5 minutes of cooking time.
- To help give the top of the Gingerbread a nice flat finish, I place a sheet of baking paper between the dough and rolling pin.
- I also find using a metal egg flip the easiest way to easily transfer the Gingerbread from the bench to baking tray.
- Once cooked these biscuits are best stored in an airtight container in a dark, cool place (eg pantry) for up to two weeks.
Nutrition
Calories: 125kcalCarbohydrates: 17gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 22mgSodium: 104mgPotassium: 29mgFiber: 1gSugar: 6gVitamin A: 168IUVitamin C: 1mgCalcium: 9mgIron: 1mg
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
Looking for more Christmas Recipe ideas?
Why not check out our no bake Christmas recipe eBook and also our printed ThermoBliss Christmas Recipes book? You can shop the full range of books and eBooks here.
Eleanor
The first gingerbread that I have made that is actually spongey and light! Delicious recipe.
Amber
thank you
Sharna Allen-Ankins
Can I use honey instead of golden syrup?
Lauren Matheson
I haven’t tried this recipe with honey before I’m afraid. It should still be ok though.
Cheryl
Thanks for the recipe! I wondered if you could make the recipe up until the dough and keep it over night or freeze it for later?
Lauren Matheson
Hi Cheryl, yes you can make this dough in advance, I wrap it in cling wrap and store in the fridge 🙂