Reindeer Biscuits
This recipe uses the classic 3:2:1 shortbread ratio but using icing sugar (powdered sugar) for super light, melt in your mouth Reindeer Biscuits! As we’re using only a few ingredients, to get a taste that you love it’s super important to use butter that you love! If this isn’t traditional Butter but spread or a Lactose free Butter etc. – go for it – just chill, chill, chill that dough!
The 3:2:1 ratio is a classic Shortbread ratio of 3 parts flour, 2 parts Butter and 1 part sugar. For this recipe we have used icing sugar to offer a melt in the mouth biscuit which seems a little more special for Christmas. If you have no icing sugar to hand, you can use caster or soft brown or you can blitz any sugar to make icing sugar. We do this a lot in our house.
This recipe offers some notes if you so not have cookie cutters. A few simple hacks for those of you without cookie cutters is to use glasses you have at home, small champagne or shot glasses are great and the only time ours get used since motherhood! Or when chilling the dough you can roll into a log and cut circles once chilled.
As with most of our recipes, we beat and cream the butter and sugar by hand. This will always be easier if the butter has softened. If using butter straight from the fridge do not hear it up to soften. Instead, a great tip is to place this in the bowl first and beat with the back of a spin for a few minutes until soft. Then add the sugar in to cream.
Wishing you all the warmth and comfort while you bake, with love always from Baking for Comfort!
Easy Reindeer Biscuits
Ingredients
- 150 grams Self Raising Flour
- 100 grams Softened Butter
- 50 grams Icing sugar Can use caster or soft brown
- 1/2 tsp Vanilla Extract Optional
- 1 Individual sized Bar Milk chocolate We used a Lindt Bar melted
- 16 Red M&Ms or Smarties
Instructions
- Pre-heat oven to Gas Mark 4, Fan 160, conventional 180
- Cream the butter and sugar in a bowl until soft, we do this by hand in a bowl with a wooden spoon
- Add in the Vanilla Extract and stir until incorporated
- Add in the Flour and mix until it comes together to form a dough
- Cover the dough and chill in a fridge for 30 minutes.
- Roll out the dough, we find this easiest by rolling between two sheets of baking paper, about 1/2cm thick and cut into circles. If you do not have cookie cutters, see notes in Blog advice for alternatives.
- Place on a baking tray spaced apart, the mix will spread slightly. Bake in the oven for 12-15 minutes until the edges are starting to just golden
- While baking, melt chocolate in a pan or microwave (20 second bursts, then stir) and place in a piping bag with the smallest circular nozzle attached
- Allow the biscuits to cook before piping the chocolate on top. Feel free to practice piping on baking paper before you go in for the real thing! To secure the M&M (or Smartie) nose, pipe a blob of chocolate and then place on top. Enjoy!
We sincerely hope you and the little hands in your life enjoy this recipe. If you make this please rate, comment or tag us on Instagram at @bakingforcomfort #Bakingforcomfort – We absolutely love to see and share them!
