Christmas Reindeer Biscuits
Masterchef winner Mat Follas has teamed up with the happy egg co to develop some great recipes for the festival season.
Makes: approx. 20 biscuits
Ingredients
For the biscuits
100g butter
175g caster sugar
2 happy eggs
2 happy egg yolks
50g ground almonds
240g plain flour
For the icing
120g butter
250g icing sugar
1-2 tbsp milk
Food colouring to suit
Method
Biscuits
In a bowl, mix the butter and sugar together with an electric blender, until they form a creamy paste. Add the happy eggs and happy egg yolks and mix, then fold in the almonds and flour with a wooden spoon or spatula until fully combined.
Press the mixture into a greased tray to a thickness of about ¼" (6mm). Place in a preheated oven at 180°C/350°F/Gas Mark 4 for 10-12 minutes.
The biscuit mixture is ready when it has just started to colour. Carefully turn out onto a sheet of baking parchment on a flat cool surface.
While still warm to touch, use a cookie cutter to press out the shapes but don’t try to lift them out until completely cooled, or they’ll break.
Icing
Mix the butter and icing sugar together in a bowl, adding the milk as needed to make a smooth paste.
Mat’s top tip: It’s much easier if you warm the butter.
First, ice the biscuits all over with the plain icing, adding some edible glitter for a festive feel.
Then add a little red food colouring to the remaining icing, spoon it into a piping bag and draw on his shiny red nose.
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