The reindeer cookie cutter has quite detailed small features in the antlers and also embossed leg details. I found the key to cutting these cookies out was rolling the dough to about 4mm thick and CHILL IT. Chilling it made all the difference. Explaining to Emmy (who's 3) that we had to wait for the dough to be cold enough was the hardest part! Next time I will make the dough the night before, roll it out and chill in the fridge overnight between two sheets of baking paper.
I used a toothpick to help ease out the tricky parts of the cookies and the rest of the cookie came away easily. I also chilled in between each re-rolling of the dough and the longer it chilled the easier it was to work with.
Bake the cookies at 160 degrees celcius for 8-10 minutes. Remove from oven and wait 5 minutes before transferring to a cooling rack to cool completely.
We melted some dark chocolate in the microwave and dipped the reindeer legs in, popped onto baking paper and sprinkled with sea salt flakes. Cute and delicious!
We also made mini 3D gingerbread houses with the same dough and topped them with melted chocolate and salt flakes. Salted chocolate mini houses! Yum!
Lisa & Emmy x
At Cookie Cutter Shop we are so excited (that's a major understatement) and proud that the team at donna hay magazine used our cookie cutters to help create many of the gorgeous sweets in their Christmas magazine. This magazine is by far my personal favourite. The recipes are so delicious and beautiful looking plus the recipes are so easy to follow. I have put together this handy reference for you to find the cookie cutters you need to create your favourite recipes from the magazine. Happy baking! - Lisa x
Here's a link to the whole range of cookie cutters: donna hay mag cutters and below are the individual cookie cutters.
SOUR CHERRY, GINGER AND CHOCOLATE MINCE PIES:
CRANBERRY AND FIG BUNDTS WITH GINGERBREAD ANTLERS:
RUM AND RAISIN BROWNIE CHRISTMAS TREES:
SNOWY CHRISTMAS FRUIT CAKE:
HAZELNUT AND BRANDY FOREST CAKE WITH CREAM CHEESE:
GINGERBREAD HOUSE CAKE:
GINGERBREAD MEN WREATH:
MIXED GINGERBREAD CHRISTMAS TREES:
GINGERBREAD VILLAGE CENTREPIECE:
GINGERBREAD ADVENT CALENDAR:
GINGERBREAD CHRISTMAS COOKIE GARLAND:
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!
Thank you so much for your support this last year. We would like to take this opportunity to send our best wishes to you and your family for a wonderful Christmas with love from Lisa, Trent and Emmy at Cookie Cutter Shop.
Our office will be closed from Wednesday 24th December at 2pm with last orders being processed and posted around midday and will reopen on Monday 29th December. Orders will be processed each business day as normal during the Christmas and New Year period.
If you need to contact us we will be checking emails infrequently during this period so please email us at email@example.com and we will do our best to get back to you as soon as we can.