Festive Reindeer Cookies
Great little recipe for making biscuits that hold their shape, perfect for use with more intricate cookie cutters. I LOVE this reindeer cookie cutter from Sainsbury’s, very Christmassy! (http://www.sainsburyshome.co.uk/) This dough also freezes really well so you can keep half the mix in the freezer to use another time. Decorate with fondant or royal icing, or just keep it simple and dust with icing sugar.
- 175g unsalted butter
- 200g caster sugar
- 2 large free range eggs
- 1 teaspoon good vanilla extract
- 400g plain flour
- 1 teaspoon salt
- Icing (as required)
- Cream the butter and sugar together in a bowl, then add the eggs and vanilla.
- In a separate bowl, mix the flour, baking powder and salt.
- Add the dry mixture to the butter/eggs mix and fold in gently until well combined.
- Half the dough and form into two wedges. If the mix is a bit too sticky, add small bits of flour to it until it is more manageable (but don’t over do it!)
- Wrap both wedges in cling film and leave in the fridge for at least one hour
- When ready to make your cookies, pre heat the oven to 180 degrees c and line 2 baking trays with greaseproof paper.
- Take the first wedge of dough out the fridge and roll to about 5mm thick, cut with the cookie cutter and carefully lay each cookie on the baking tray.
- Leave some space between each cookie to allow for a bit if expansion in the oven.
- Repeat with the second wedge of dough (or pop it in a freezer bag and freeze it for use another time)
- Bake the cookies for 8-12 mins or until golden around the edges.
- Transfer carefully to a wire rack to cool. When complete cool, decorate as required.