Reindeer Shortbread

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Rudolph he is nearly as famous as Santa himself. If you love shortbread biscuits, then you will love this. You will need a gingerbread person cutter.

  • To prep

    25 min
  • To cook

    15 min
  • Level

  • Servings

  • 200g soft salted butter
  • 2tsp vanilla extract
  • 85g golden caster sugar
  • 85g ground rice
  • 225g plain flour
  • 3tbsp icing sugar
  • 8 red smarties
  • 16 white mini marshmallows
  • black icing pen


    Put the butter, vanilla and sugar in a big mixing bowl and stir together with a wooden spoon until really smooth. Stir in the ground rice first, then the flour. If it starts to get dry, you might need to use your hands to squish everything together to make a smooth dough.
    Roll out the dough to ½ and inch thick. Using a gingerbread person cutter, cut some shapes out and place them on a lined baking sheet with parchment. Make sure when you add them they are upside down people. The head of the person becomes the face of the reindeer. Repeat until all the dough is used.
    Chill in the fridge for 30 minutes. This will stop the shortbread losing shape.
    In a pre-heated oven of 160c, bake the shortbread for 15 minutes or until golden. Allow to full cool.
    Mix the icing sugar with 2-3 tbsp of water to make a thick icing. This will act as a glue when decorating.
    Put one red smarty on each face as the nose. Use the marshmallow as eyes adding two to each face and add pupils with the black icing pen.
    With the rest of icing pen, draw out antlers from the head to the legs of the gingerbread person.

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