COOKIES on the DR. OETKER website

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Christmas Jumper Cookies

These Christmas Jumper Cookies are a great gift idea!

9 Portions

Medium 60 Minutes

Ingredients

Ingredients

For the recipe  Christmas Jumper Cookies

For the Christmas Jumper Cookies:

150 g Unsalted Butter (softened)
150 g Caster Sugar
10 ml Dr. Oetker Madagascan Vanilla Extract (2 tsp)
250 g Plain Flour
12.5 ml Ground Ginger (2 1/2 tsp)
12.5 g Mixed Spice (2 1/2 tsp)
5 g Dr. Oetker Bicarbonate of Soda (1tsp)

To decorate:

10 g Icing Sugar (To dust)
Dr. Oetker Ready to Roll Coloured Fondant Icing (Green, Red, Blue and Yellow)
20 ml Honey (4 tsp, clear runny honey)
50 g Dr. Oetker 35% Milk Chocolate
30 g Dr. Oetker Ready to Roll Marzipan
Dr. Oetker Bright Writing Icings

preparation

Preparation

1

Use the writing icings to decorate the jumpers. 

2

For the Christmas Jumper Cookies

1. Preheat the oven to 180˚C (160˚C fan oven, Gas Mark 4). Line 2 large baking trays with baking parchment. Put the butter and caster sugar in a bowl and beat until well blended and creamy. Stir in the Vanilla Extract.

3

Sieve the flour, Bicarbonate of Soda and spices on top. Carefully combine to make a mixture that resembles a crumble topping and using your hands, bring the mixture together to form a firm dough. Turn on to a lightly floured surface and knead gently until smooth and pliable.

4

Roll out the dough to a thickness of ½ cm (¼ inch). Using an approx. 10cm (4inch) wide jumper shaped cookie cutter, cut out 9 shapes, re-rolling the dough as necessary. Arrange on the trays and prick with a fork. Chill for 30 minutes.

5

Bake the cookies for about 20 minutes until firm and lightly golden round the edges. Cool for 5 minutes then transfer to a wire rack to cool completely.

6

To Decorate

Gently knead each coloured fondant one at a time and roll out on a surface lightly dusted with icing sugar cutting out 2-3 jumpers out of each coloured fondant – you will need 9 jumper in total.

7

Place the features onto the reindeer’s faces, using a tiny brush of honey to help them stick in place if needed.

8

Gently roll each icing jumper a little more to make it slightly larger to better fit the top of the cookies. Brush the cookie tops with honey and stick the icing jumpers on top. Set aside - if your cookies are for a gift, see note at end of recipe.

9

Put the Milk Chocolate in a small heatproof bowl and place on top of a saucepan of barely simmering water. Leave to melt, then remove from the water and leave to cool for 10 minutes. Spoon all but a teaspoonful of the chocolate into a small uncut piping bag. Keep the remaining chocolate over hot water to keep it melted.

10

Working on one jumper at a time, snip a thin piece from the point of the piping bag using scissors and pipe a reindeer head-shaped pool of chocolate in the middle of each cookie. Leave in a cool place to set for about 15 minutes.

11

Whilst the chocolate is setting make the features, use marzipan to make antlers by rolling a small sausage shape and cutting the end to make the antler shape. Roll a small ball of marzipan for the eyes and blob a tiny drop of chocolate to create the pupil. Roll a small sausage shape out of marzipan slightly bigger than the antler a bend to make a smiley mouth. Roll a small ball of red fondant for the nose. Make sure you have enough features for all your reindeers.

12

Place the features onto the reindeer’s faces, using a tiny brush of honey to help them stick in place if needed.

Once you have iced your cookies with the coloured Ready to Roll icing, leave them on a wire rack, lightly covered with greaseproof paper overnight, in a cool, dry place, so that the icing dries out a little. After decorating, leave them in the same way for at least 2 hours to dry the icing decoration before you pack them. Best packed between layers of clean tissue paper or baking parchment to save damage. 

Nutritional Information for the recipe Christmas Jumper Cookies

Per Serving Per 100 g / ml
Energy 91703kJ
21903kcal
1616kJ
386kcal
Fat 236.00g 4.16g
Carbohydrate 4,958.19g 87.40g
Protein 3.72g 0.07g