Leaving an old blog behind was hard. I kind of grew out of it but there was still some solid content on there. I like to refresh some of it here every now and then. Perfect for blogmas: Cinnamon Reindeer Shortbread Biscuits.
65gr caster sugar
190gr plain flour, sifted
1/2 tsp vanilla extract
Small pinch of cinnamon
Red and black writing icing tubes
1, Make the shortbread dough first by creaming the butter and sugar together. Beat in the vanilla extract and cinnamon. It is up to you how much cinnamon you put in these as it depends on preference and also what type of cinnamon you have, some can be quite bitter. A little does go a long way.
2, Add in the flour and bring it together to form a ball of dough. You might need a couple of extra tablespoons of flour.
3, Wrap this in clingfilm and pop in the fridge for at least 30 minutes.
4, When you’re ready to bake, line a baking sheet with greaseproof paper and preheat your oven to 180o/c.
5, Roll out the dough until it is roughly half a cm a thick and cut out rounds. It doesn’t matter how big or small you make these. I managed to make around 16.
6, Place them onto your baking sheet and bake for 10-15 minutes or until just starting to turn golden brown. They will be soft when you take them out of the over but will firm up when cooling so leave them to cool on the baking sheet or slide the cookies on the greaseproof paper off the baking sheet and onto a heatproof surface.
7, When they are completely cold, ice them by adding a large dot of red, and then piping eyes and antlers in black. Leave to set before storing them in an airtight container.