Starring our favourite red-nosed reindeer, sweet Rudolph reindeer biscuits are sure to delight the littlest people in the family.
Excellent for ‘bring a plate’ events, these beauties really do require minimal baking expertise. And the decorating is a cinch, as seen here – I even had my littlest guy lend me a hand. I use my Thermomix or food processor for this recipe – it makes making dough so easy and it all comes together in minutes. You could use a stand mixer, it might just take a little longer.
125g butter, cubed
200g caster sugar
300g plain flour
1 teaspoon of vanilla paste (or vanilla essence)
1 pinch of salt
¼ teaspoon baking powder
Icing and decorating
1 cup icing mixture
30g butter, cubed, at room temperature
1 – 2 tablespoons water
Black food colouring gel
Piping bag and tip
- Add the butter and sugar to the processor bowl. Mix on medium speed around 20 seconds, until lightly creamed together. To the butter and sugar mix, add the flour, egg, vanilla, salt and baking powder. Mix together at medium speed for 10 seconds, scrape down the sides, and repeat mixing for another 10 seconds.
- Mix the cookie mixture until the dough just starts to come together, but not completely. If using a Thermomix, use the wheat setting, otherwise use a low speed setting.
- Turn the dough mixture out onto a floured bench or silicone mat and gently knead into a ball. Cover with plastic wrap and let it rest in the fridge for at least an hour.
- Preheat your oven to 180°C and prepare two baking trays with baking paper. After letting the dough rest, split it in half and roll one half at a time on a floured bench to a thickness of 5mm. Re-roll the scraps until the dough is finished. Using a floured 7cm circle cutter, cut rounds and place them on a baking sheet, not too close together.
- Place the trays in the fridge (or freezer) for 10 minutes – if the dough goes into the oven cold it will help the biscuits keep their nice round shape. Bake for around 10 minutes until edges just begin to turn gold – you really need to keep an eye on them, so no walking away from the kitchen! Cool on the tray for five minutes before transferring to a cooling rack.
- When biscuits are completely cold, prepare your icing. In a small mixing bowl, sift the icing sugar and add the butter.
- Using an electric mixer on low-medium speed, bring the icing sugar and butter together, adding a tablespoon of water, and then a teaspoon of water at a time until it’s near piping consistency. Add the food colouring and incorporate evenly.
- Fill your piping bag and pipe antlers and eyes on each biscuit. Wait around five minutes to dry.
- Add a small circle of icing to hold on the M&M nose. Have a small person apply these while the icing is still wet so they stick!
It’s as easy as that – a herd of approximately 20 cute-to-boot Rudolph reindeer!
Make sure to browse our recipe archives for more great meal ideas and treats to try.