Reindeer hand cookies
Item 1 of 1
Festive and fun, these reindeer cookies from Graham Campbell are just the ticket for a Christmas baking session. The cookie dough is gently spiced with cinnamon and ginger, then cut into hand shapes (no shaped cutters required!), baked and decorated. The number of cookies this recipe produces depends on the size of the hands used, you could go for larger ones or a smaller herd!
First published in 2015
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
SAVE RECIPE
Method
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
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