Christmas Reindeer Shortbread Cookies
Christmas Reindeer Shortbread Cookies
“Look who’s coming round the bend! It’s Santa with his reindeer friend, with a ho ho ho and a heigh heigh heigh, its Santa’s reindeer sleigh!”
I might have improvised a few of the words in that song due to Christmas-season-induced-amnesia, but you get the drift! Santa’s here all thanks to his faithful reindeer friends! So let’s celebrate these little-acknowledged, amazing, four-legged friends with Reindeer cookies!
Christmas Reindeer Shortbread Cookies
Ingredients:
Shortbread cookies: 1 ¼ cups plain flour, ¾ cup almond meal, 125g butter softened, chopped, 1/3 cup icing sugar, 1 egg, 1 tbsp milk
Icing: 1 eggwhite, 1 ½ cups icing sugar, food colouring-red
Steps: To make cookies: process the flour, almond meal, butter, icing sugar, egg and milk until well combined. Then knead the dough into a ball on a lightly floured surface. Refrigerate for 30 minutes.
Roll the dough out between two sheets of baking paper until a 5 mm thickness. Cut Reindeer shapes from dough using cookie cutter and place on a baking tray lined with baking paper, 3 cm apart.
Bake in a moderate oven, 180 degrees Celsius for 8-10 minutes. Leave to cool on wire racks. Spread biscuits with icing when cold
To make icing: beat 1 egg white in a small bowl with electric mixer until just frothy then gradually add sifted icing sugar until mixture forms stiff peaks. Tint ¼ of the icing with 3-4 drops of red food dye and leave remainder white. Spread the white icing onto the cooled biscuits, then use the red icing to give the reindeers collars.
Makes about 35
