Reindeer biscuit

Name: Reindeer biscuit
Prep time: 40 min
Cook time: 5 min
Total time: 120 min
Yield: 5
Cuisine: Switzerland
Ingredients: 160 g butter; 80 g icing sugar; 30 g egg white; 240 g white flour; 0.5 tsp vanilla seeds; 20 g couverture chocolate | dark; 150 g royal icing mix; 28 g water

Sweet reindeer biscuits

What could be better than biscuits at Christmas? Cute-looking biscuits! Watch this video to see how you can make these sugar-sweet reindeer at home. All you need is royal icing, some food colouring and a few cornets. You might also need two or three extra attempts and a bit of patience… but it’s well worth it!

Key figures

Quantity: 20 pieces

Chilling time:1 hour

Baking time: approx. 15 minutes

Shelflife: 1 month

Chocolate biscuit

Butter \| softened		160 g
Icing sugar		80 g
Egg white		30 g
plain flour		240 g
Vanilla seeds		1/2 tsp
Dark couverture		20 g
Royal icing mix		150 g
water		28 g

Royal Icing Mix, 450 g

Ready-to-ship quantity: more than 20 pieces

CHF 7.00

Progel gel color brown, 25 g

Ready-to-ship quantity: more than 20 pieces

CHF 6.40

Cookie cutter reindeer

Ready-to-ship quantity: more than 20 pieces

CHF 4.50

Making the chocolate dough

Cream the butter and icing sugar together until light and fluffy, then slowly add the egg white.

Now add the vanilla seeds, the flour and the melted dark couverture. Mix briefly on a low setting until it resembles a crumble. Now knead the mixture with your hands until you have a firm dough.

Wrap the finished dough in cling film and place it in the fridge for about 1 hour.

Once chilled, knead the dough briefly, then roll it out on a floured work surface using rolling pins to a thickness of 5 mm.

Cut out the dough using the reindeer-shaped cutters and place the biscuits on a baking tray lined with baking paper. Bake the biscuits in a preheated oven at 190 °C (fan oven) for about 15 minutes.

Leave them to cool for at least 20 minutes afterwards.

For the icing:

Mix the water with the royal icing mix and beat it with a food processor for 7–10 minutes.

Colour the mixture to your desired shade, fill it into a piping bag, cut off a small tip and use it to trace around the edge of the biscuit.

Add a little water to the remaining icing and use it to fill in the outlined area. The extra water helps the icing spread more easily and gives it a nice, smooth finish.