I’m sure that I’m not the only one who has spots those cute creations on Pinterest and vows to make them but either never does or it turns out nothing like the picture – however this is not the case with these Christmas Reindeer Biscuits!
I’ve been meaning to make these Reindeer Biscuits for years, but I always put them into the too hard basket – and after making these I have no idea why!
These Gingerbread Reindeers are SO easy to make. 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!
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!
These Christmas Reindeer Biscuits are perfect to take along when you are asked to bring a plate and they would also make a great gift for teachers, family and friends.
You can Watch How to Make my Easy Gingerbread Recipe Below:
Christmas Reindeer Biscuits
Ingredients
- 1/4 cup of golden syrup
- 1/4 cup of brown sugar
- 1 1/2 tablespoons of ground ginger
- 1 teaspoon of cinnamon
- 1 teaspoon of bicarbonate of soda
- 125 g of butter – chopped into cubes
- 1 egg
- 2 1/4 cups of plain flour
Instructions
- Preheat your oven to 180 degrees and line two baking trays with paper.
- In a small heatproof bow, combine the golden syrup, 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.
Christmas 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.
Medeja says
What a brilliant idea to make such cookies! They look super cute!
Lauren says
Thanks Medjea, they are so easy to make and almost too cute to eat!
Lucy @ Bake Play Smile says
Seriously the CUTEST things ever!!!
Lauren says
Thanks lovely!
Mandy, Barbie Bieber and Beyond says
These are so cute! I’ll have to put these on my girls cooking list for Christmas.
Lauren says
Your girls will love them!
Sammie @ The Annoyed Thyroid says
I made these last year and loved them! The post is in my drafts – you pipped me at the post! They look absolutely fabulous! x
Lauren says
Great minds Sammie!
Bec Senyard says
I had no idea you could get icing pens from the supermarket? They will be going in my trolley in the next shop!
Lauren says
They are a game changer, your girls will love them!
Erika @ Ever-changing Life of a Mum says
Yum! These look great, definitely making these. They would be perfect for an end of year school class party 🙂
Suzanne says
I love these, hoping to find the time to make them for the kids at school this year.
Laura | The Kiwi Country Girl says
These are adorable!! What a great way to kill 2 birds with one stone…gingerbread men & reindeer!
Michelle says
Hi. These cookies look amazing but I have a little one who is allergic to egg. Do you have any suggestions for an egg substitute that I could use in this recipe?
Michelle says
Hi. We would love to make these cookies but I have a little one who is allergic to egg. Do you have an egg substitute that you would recommend for this recipe?
Cheryl says
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 says
Hi Cheryl, yes you can make this dough in advance, I wrap it in cling wrap and store in the fridge 🙂
Sharna Allen-Ankins says
Can I use honey instead of golden syrup?
Lauren Matheson says
I haven’t tried this recipe with honey before I’m afraid. It should still be ok though.
Amber says
thank you
Eleanor says
The first gingerbread that I have made that is actually spongey and light! Delicious recipe.