Rudolph the Reindeer Cookies
Bake fun, festive treats. Whip up these cute Rudolph reindeer cookies in just 20 mins. Perfect for Christmas baking with the kids.
Recipe Tip If the choc orange balls don't stick to the cookies, secure them with a little melted chocolate.
Ingredients
- 90 grams butter, at room temperature
- 1 egg, at room temperature
- 1/2 cup brown sugar, firmly packed
- 1/3 cup desiccated coconut
- 1/3 cup wheat germ
- 2/3 cup wholemeal plain (all-purpose) flour
- 1/3 cup white self raising flour
- 1/2 teaspoons mixed spice
- 10 ice-block sticks
- 20 pretzels
- 1/4 cup dark choc bits
- 10 giant choc orange balls
- 90 grams butter, at room temperature
- 1 egg, at room temperature
- 1/2 cup brown sugar, firmly packed
- 1/3 cup desiccated coconut
- 1/3 cup wheat germ
- 2/3 cup wholemeal plain (all-purpose) flour
- 1/3 cup white self raising flour
- 1/2 teaspoons mixed spice
- 10 ice-block sticks
- 20 pretzels
- 1/4 cup dark choc bits
- 10 giant choc orange balls
- Step 1 of 5Beat butter, egg and sugar in a small bowl with an electric mixer until combined. Stir in coconut, wheat germ and sifted flours and spice. Enclose dough in plastic wrap; refrigerate 30 minutes.
- Step 2 of 5Take out of fridge and roll dough between sheets of baking paper until 5mm thick. Place on tray; refrigerate 30 minutes.
- Step 3 of 5Preheat oven to 180°C (160°C fan-forced). Grease and line oven trays with baking paper.
- Step 4 of 5Using a 9cm round cutter, cut 10 rounds from dough, re-rolling scraps as necessary. Place rounds about 7.5cm apart on trays. Slide an ice-block stick under each cookie; press down firmly. Position two pretzels on each cookie for antlers; press down firmly. Decorate cookies with choc bits for eyes and mouths. Bake for about 12 minutes.
- Step 5 of 5Remove from oven and immediately press choc orange balls onto hot cookies for noses. Cool on trays.
Method
- Step 1 of 5Beat butter, egg and sugar in a small bowl with an electric mixer until combined. Stir in coconut, wheat germ and sifted flours and spice. Enclose dough in plastic wrap; refrigerate 30 minutes.
- Step 2 of 5Take out of fridge and roll dough between sheets of baking paper until 5mm thick. Place on tray; refrigerate 30 minutes.
- Step 3 of 5Preheat oven to 180°C (160°C fan-forced). Grease and line oven trays with baking paper.
- Step 4 of 5Using a 9cm round cutter, cut 10 rounds from dough, re-rolling scraps as necessary. Place rounds about 7.5cm apart on trays. Slide an ice-block stick under each cookie; press down firmly. Position two pretzels on each cookie for antlers; press down firmly. Decorate cookies with choc bits for eyes and mouths. Bake for about 12 minutes.
- Step 5 of 5Remove from oven and immediately press choc orange balls onto hot cookies for noses. Cool on trays.
Nutrition per serving
1115 Kilojoules
Protein4 grams
Fat14 grams
Carbs29 grams
Sugars16 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Beat butter, egg and sugar in a small bowl with an electric mixer until combined. Stir in coconut, wheat germ and sifted flours and spice. Enclose dough in plastic wrap; refrigerate 30 minutes.
- Step 2 of 5Take out of fridge and roll dough between sheets of baking paper until 5mm thick. Place on tray; refrigerate 30 minutes.
- Step 3 of 5Preheat oven to 180°C (160°C fan-forced). Grease and line oven trays with baking paper.
- Step 4 of 5Using a 9cm round cutter, cut 10 rounds from dough, re-rolling scraps as necessary. Place rounds about 7.5cm apart on trays. Slide an ice-block stick under each cookie; press down firmly. Position two pretzels on each cookie for antlers; press down firmly. Decorate cookies with choc bits for eyes and mouths. Bake for about 12 minutes.
- Step 5 of 5Remove from oven and immediately press choc orange balls onto hot cookies for noses. Cool on trays.