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‘Rudolph’ chocolate gingerbread biscuits


Makes: 18-20
timePrep time: 55 mins
timeTotal time:
‘Rudolph’ chocolate gingerbread biscuits
Recipe photograph by Catherine Frawley

‘Rudolph’ chocolate gingerbread biscuits

Great fun to make with kids – these spiced chocolatey biscuits will add a little festive magic to the school holidays

Makes: 18-20
timePrep time: 55 mins
timeTotal time:

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Nutritional information (per serving)
Calories
122Kcal
Fat
5gr
Saturates
3gr
Carbs
16gr
Sugars
8gr
Fibre
1gr
Protein
2gr
Salt
0.7gr

Ingredients

For the biscuits
  • 100g unsalted butter, diced
  • 75g dark soft brown sugar
  • 3 tbsp golden syrup
  • 175g plain flour
  • 50g cocoa
  • ¼ tsp bicarbonate of soda
  • 1 tbsp ground ginger
  • 2 tsp ground mixed spice
  • about 3 red boiled sweets, from 1 x 225g pack clear fruit sweets
To decorate
  • white and black designer icing tubes with nozzles

Step by step

Get ahead
They will keep for 4-5 days in an airtight container. They will soften on hanging (once out of the container) so are best eaten within a couple of days.
  1. Heat the butter, sugar and syrup together in a pan, stirring until combined. Set aside to cool for 15 minutes. Sift the flour, cocoa, bicarb and spices into a large mixing bowl with a large pinch of salt. Stir to combine, then add the wet ingredients and stir with a wooden spoon. Bring the dough together with your hands - it will be sticky. Wrap and chill for at least 2 hours or overnight.
  2. Remove the dough from the fridge and allow to soften for a few minutes at room temperature. Then roll out between 2 sheets of baking paper to 3-5mm ( about the thickness of a £1 coin). Stamp out reindeer using a lightly floured reindeer face cutter* (see below for details) about 10cm.
  3. Using a floured palette knife, carefully transfer the reindeers to 2 large lined baking sheets, spaced well apart. Reroll any trimmings and continue to stamp out until all the dough is used up. Use a small round cutter or an upturned piping nozzle to stamp out Rudolph’s nose, leaving a little space below for the mouth. Use a skewer or cocktail stick to pierce a small hole (about 3-5mm) in one of the antlers so that when cooked you can thread ribbon through and hang them on the tree.
  4. Chill the biscuits for 15 minutes – this stops them spreading while cooking. Preheat the oven to 180°C, fan 160°C, gas 4. Meanwhile, crush the sweets until finely ground, either with a pestle and mortar, or in a small plastic bag using a rolling pin.
  5. Bake the reindeer in the oven for 7 minutes, then remove from the oven and spoon ¼ tsp of the ground sweets into the hole in each biscuit and spread evenly with your finger. Bake for a further 4 minutes until the sweets have melted (use a timer, as the sweets lose their colour if cooked for any longer). Leave to cool and set on the trays then transfer to a wire rack to cool completely.
  6. When cold, decorate the rest of Rudolph’s face. Use white icing and black writing icing to create eyes, then use the white icing to outline the antlers and a mouth. Leave for a couple of hours to set, then thread with ribbon ready to hang.
    Tip
    Oour cutter came from babycompany.co.uk.

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