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July 30, 2015
How long has it been since Christmas?? It is much closer to next Christmas than last and I have only just made Donna Hay's Spiced Vanilla Reindeers from last year's donna hay celebrate magazine. Better late than never hey! If you read my blog you might remember how excited I was when they used our baby deer cookie cutter to make these gorgeous cookies. I made one slight change to the recipe and substituted the flour with wholemeal spelt flour. The little reindeer's legs are quite fine so the chilling of the dough is essential to be able to cut them out neatly.
Here's my attempt!
Donna Hay's Spiced Reindeers Recipe:
125g unsalted butter, softened
½ cup (110g) caster sugar
2 teaspoons vanilla extract
1 ½ cups (225g) plain flour, sifted
1 teaspoon ground cinnamon
1 teaspoon mixed spice
½ cup (80g) icing sugar, sifted
2 teaspoons boiling water
Place the butter and sugar in the bowl of an electric mixer and beat for 6-8 minutes or until pale and creamy. Add the egg and vanilla and beat for a further 2-3 minutes or until well combined. Add the flour, cinnamon and mixed spice and beat until the mixture just comes together to form a smooth dough. Roll the dough out between two sheets of baking paper to 5mm thick and refrigerate for 30 minutes or until firm.
Preheat the oven to 160°C. Using a 7cm deer shaped cookie cutter, cut out 32 shapes, re-rolling the dough as necessary. Place on 2 large lightly greased baking trays lined with non-stick baking paper and bake for 8-10 minutes or until golden. Allow to cool for a few minutes before transferring to a wire rack to cool completely. For the icing, mix to combine the icing sugar and water until smooth. Place in a piping bag fitted with a 2mm nozzle and pipe a nose and three tail spots on each cookie to decorate. Makes 32.
Delicious served with a piping hot cup of tea! YUMMY!
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