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Reindeer Biscuits

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    • images/stories/recipes/Reindeer Cookies.jpg
    • images/stories/recipes/Reindeer Cookies1.jpg
      10 min
      15 min
      35 min


    • 1 cup brown sugar
    • ½ cup caster sugar
    • 185g butter
    • 1 tsp vanilla
    • 2 eggs
    • 2 cups plain flour
    • ½ cup self-raising flour
    • ½ tsp baking powder
    • 2 tbsp cocoa powder
    • 100g white chocolate chips
    • 100g dark chocolate chips
    • 100g peanut chocolate chips


    • 150g dark chocolate
    • 50g Pretzels
    • 40 Jaffas
    • Pre-made eyes – available at the supermarket OR chocolate chips



    1. Preheat a fan forced oven to 180C and line two baking trays with baking paper.
    2. Using an ELECTRIC BENCH MIXER, cream the sugars, butter and vanilla until light in colour and thick.
    3. Add the eggs, one at a time, incorporating them into the mixture.
    4. Sift the flours, baking powder and cocoa powder into the wet mixture. Then fold in the chocolate chips.
    5. Roll the dough into balls.  Place onto the prepared trays, ensuring there is sufficient space between the cookies.
    6. Bake the cookies for 12-15 minutes, or until gold at the edges. When first pulled out they will be very soft to the touch, they will become harder as they cool. Let the biscuits cool completely before decorating.

    To assemble reindeer biscuits

    1. Melt the chocolate and let cool slightly, so that it is not completely runny, place into a piping bag and pipe 5 dots onto the cookie – 2 dots for the pretzels to stick to for the antlers, 2 for the eyes and 1 for the jaffa nose. Stick the pretzels, eyes and jaffa onto the cookie and let set.




    This recipe was developed using a Kambrook Appliance.


    • PowerMix Planetary Bench MixerPowerMix Planetary Bench Mixer
    • Hand MixerHand Mixer
    • PowerMIx Combo Stand MixerPowerMIx Combo Stand Mixer
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    Guest 23 February 2024

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