‘Rudolph’ chocolate gingerbread biscuits
Makes: 18-20
Prep time: 55 minsTotal time: 
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
Prep time: 55 minsTotal 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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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.TipOour cutter came from babycompany.co.uk.
