Step 1: Use the writing icings to decorate the jumpers.
Step 2: 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.
Step 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.
Step 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.
Step 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.
Step 6: 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.
Step 7: Place the features onto the reindeer’s faces, using a tiny brush of honey to help them stick in place if needed.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
|Per Serving||Per 100 g / ml|
|Fat||236.00 g||4.16 g|
|Carbohydrate||4,958.19 g||87.40 g|
|Protein||3.72 g||0.07 g|
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