Chocolate Covered Gingerbread Reindeer Cookies
Ingredients:
Jaffas
Chocolate drops
Chocolate Melts
White Chocolate buttons·
2 cups flour
½ tsp baking soda
1 Tbsp ground ginger
1 cup brown sugar
150 g butter
1 egg, beaten
Instructions:
Sift flour, baking soda and ginger together and add brown sugar.
Add butter and rub with fingertips until the mixture resembles fine breadcrumbs.
Add egg and mix, if the dough is too sticky add up to another ½ cup flour. Wrap in cling wrap and chill in fridge for an hour.
On a lightly flour surface roll out and using a gingerbread man cookie cutter cut out and place on a tray. Bake
for 8-10 minutes at 180°.
Once cool, melt chocolate following instructions on the pack, coat gingerbread men and decorate upside down (legs are the antlers) using the white chocolate buttons for eyes, chocolate drops for pupils (glued to white chocolate with the melted chocolate) and jaffa for nose.
Ingredients:
Jaffas
Chocolate drops
Chocolate Melts
White Chocolate buttons·
2 cups flour
½ tsp baking soda
1 Tbsp ground ginger
1 cup brown sugar
150 g butter
1 egg, beaten
Instructions:
Sift flour, baking soda and ginger together and add brown sugar.
Add butter and rub with fingertips until the mixture resembles fine breadcrumbs.
Add egg and mix, if the dough is too sticky add up to another ½ cup flour. Wrap in cling wrap and chill in fridge for an hour.
On a lightly flour surface roll out and using a gingerbread man cookie cutter cut out and place on a tray. Bake
for 8-10 minutes at 180°.
Once cool, melt chocolate following instructions on the pack, coat gingerbread men and decorate upside down (legs are the antlers) using the white chocolate buttons for eyes, chocolate drops for pupils (glued to white chocolate with the melted chocolate) and jaffa for nose.
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