Saturday 22 December 2018

Christmas Reindeer Shortbread Biscuits (Vegan)

A few years ago I had some friends over for a movie night at Christmas time and my friend brought me some shortbread made to look like reindeer, with chocolate covered pretzel antlers and cute little red noses. I knew I needed to have a go at them and make myself some cute Christmas reindeer shortbread biscuits!

I used my recipe for Easy Vegan Shortbread, and I can't stress the importance of chilling biscuit dough before you use it! Every time I make biscuits, cookies, use pastry or make icing I always chill it before using it, it makes it so much easier to work with and you remove the risk of the dough being difficult to work with or too sticky.

If you do give these biscuits a go, make sure to tag me on Instagram using #susiechef so I can see!

Total time: 1 Hour 30 Minutes
Yield: 12 Pieces
  • 1 Portion Easy Vegan Shortbread
  • Pretzels (I use Penn State Salted Pretzels)
  • 80g Dark Chocolate (I use Bourneville)
  • Dried Cranberries X
  • Dark Chocolate Chips (I use Morrisons own brand)
Cooking Directions
  1. Make the vegan shortbread and cut using a 1.5 inch round cookie cutter.
  2. Bake for 10-12 minutes until they are starting to turn golden, then leave to cool on the tray for a few minutes then transfer to a cooling rack to cool completely.
  3. Melt the 80g of dark chocolate (not the chocolate chips!).
  4. Dip the end of the pretzels in the chocolate then arrange two on the shortbread to make the antlers.
  5. Spread some of the melted chocolate on the chocolate chips (I used a chopstick to do this and for the cranberries which worked well!) then place on the shortbread to make the eyes.
  6. Dip the dried cranberries in the melted chocolate and place on the shortbread to make the nose.
  7. Leave the chocolate to set fully before enjoying!

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