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Rudolph Reindeer Biscuits

I can't believe it's nearly Christmas! Considering everything that this year has thrown at us, the fact we are almost in December is a relief. One of our favourite things to do at home during lockdown was baking. It just helped break up the day and a much needed break from the homeschooling hardships. 

One of our favourite things to bake are my Valentines Heart Biscuits. These biscuits are so good and they only contain three ingredients! They are much healthier than shop bought biscuits but thanks to the maple syrup they still are sweet enough to be a treat hit with children. 

Even though we are only in November, I have gone early with Christmas. I absolutely love the build up and I think 2020 could do with some festive cheer early. One of the things I started during lockdown was a Friday night movie night. It was a lovely way to welcome in the weekend and not have to worry about homeschooling until Monday! It is something that we have continued for most of the year, even when the kids went back to school. 

I was kindly sent some Cake Decor chocolate writers and knew these would be perfect to decorate some biscuits with. With Christmas just around the corner I knew I wanted to make something festive. Using my Valentines Heart Biscuit recipe I decided to make some Rudolph the red nose reindeer biscuits.

Instead of using a mini heart I wanted to make a circular nose but I don't have a circular cookie cutter small enough. So I used the end of a medicine syringe and it was the perfect fit. Once cooled down I added my jam. I used some low sugar strawberry jam this time because I didn't have the ingredients to make raspberry chia jam but you can use any jam (well red jam!). I then used the Choco Writer to draw on a mouth, eyes and antlers. 

These will keep for a couple of days in an airtight container, well if they last that long!


Rudolph Reindeer Biscuits

For Raspberry Chia Jam:

1 cup of raspberries
1 tbsp honey 
1 tbsp chia seeds

Heat the raspberries in a saucepan over a low heat and mash them until they break down. Then add the honey and mix together. Remove from the heat and allow to cool slightly before adding the chia seeds. Once the jam has cooled transfer to an airtight container and store in the fridge. It should last for 3 or 4 days.

For the Biscuits:

150g plain flour 
115g unsalted butter at room temperature
1/4 cup of maple syrup

Line a baking tray with grease proof paper. In a large bowl cream the butter with a mixer until its creamy. Add the maple syrup and mix further. Then add in the flour and slowly mix it with a wooden spoon or your hands whichever you find easier. If it seems a little sticky add in extra flour. Once mixed together transfer to a sheet of grease proof paper and roll out until the dough is the size of a pound coin. Using cookie cutters cut out the dough into circles and transfer to the baking tray. Remember to cut circles out of the tops of the biscuits using a cookie cutter or medicine syringe. Bake in a preheated oven at 160 fan for 6-8 minutes. You really need to keep an eye out as there is a fine line between ready and burnt! Allow to cool on a wire rack. Once cooled add a drop of raspberry chia jam to the bottom biscuit then carefully place the cut out biscuit on top. Decorate with Cake Decor Choco Writer.

For more Christmas ideas try:

Healthy Kids Christmas

Fun Christmas Food Art

Tum Tum Christmas

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