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Reindeer hand cookies

Reindeer hand cookies

PT50M

1
Cream together the butter and sugar in a bowl. Sift the spices and flour into a separate bowl, then stir into the butter and sugar 1 large spoonful at a time, mixing until you have firm, smooth dough
  • 225g of unsalted butter
  • 100g of caster sugar
  • 275g of plain flour
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
2
Wrap the dough in cling film and leave to rest in the fridge for 1 hour. Then, remove the dough from the fridge and allow to soften
3
Preheat the oven to 160°C/gas mark 3
4
Dust a work surface with flour. Roll out the dough to 1/2cm thick. Press hands onto the dough mix to imprint, then cut round each handprint. Re-roll any excess pastry and make more
  • 275g of plain flour, plus extra for dusting
5
Place the uncooked cookies on a baking tray lined with parchment paper and bake for approximately 15 minutes until lightly golden brown all over
6
Remove from the oven and leave to cool on a wire rack
7
Once cooled, use the writing icing and the rosemary sprigs to decorate the cookies as pictured
  • 1 tube of white writing icing
  • 1 tube of chocolate writing icing
  • 1 tube of red writing icing
  • 15 sprigs of rosemary

Ingredients

Metric

Imperial

Cookie dough

  • 225g of unsalted butter
  • 100g of caster sugar
  • 275g of plain flour, plus extra for dusting
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger

To decorate

  • 1 tube of red writing icing
  • 1 tube of white writing icing
  • 1 tube of chocolate writing icing
  • 15 sprigs of rosemary
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