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Reindeer faces

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These easy reindeer faces are the ultimate Christmas treat. Try out this quick recipe, they make for the perfect decorations or snack.

  • Makes about18
  • Cook time15 minutes
  • Prep time20 minutes, + cooling, standing & 30 mins chilling time
Reindeer faces biscuits

Ingredients

  • 125g butter, softened
  • ½ cup (110g) caster sugar
  • 1 Coles Australian Free Range Egg
  • 1½ cups (225g) plain flour
  • 1 tsp vanilla bean paste
  • 1 tsp finely grated orange rind
  • 1 tsp almond extract
  • 50g dark chocolate, melted
  • Red Mars M&M’s, to decorate
  • Red Mars M&M’s Minis, to decorate

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Use an electric mixer to beat the butter, sugar and egg in a large bowl until just combined. Add flour, vanilla, orange rind and almond extract. Beat until the mixture just comes together.

  2. Step 2

    Turn dough onto a lightly floured surface. Gently knead until smooth. Divide into 2 portions and shape into discs. Cover with plastic wrap and place in the fridge for 30 mins to chill.

  3. Step 3

    Preheat oven to 180°C. Roll out the dough on a lightly floured surface until 3mm thick. Use 4cm and 8cm round cutters to cut discs from the dough, rerolling excess. Place on lined baking trays. Bake for 10-12 mins or until light golden. Cool on trays.

  4. Step 4

    Place the chocolate in a sealable plastic bag. Cut off 1 small corner. Use chocolate to attach the M&M’s and M&M’s Minis to biscuits for noses.

  5. Step 5

    Pipe the remaining chocolate on the biscuits to make reindeer eyes and antlers. Set aside to set.

    Place the chocolate in a sealable plastic bag. Cut off 1 small corner. Use chocolate to attach the M&M’s and M&M’s Minis to biscuits for noses.

Recipe tip

To avoid overbrowning, remove the biscuits from the oven when they’re light golden. Don’t worry if they feel soft – they’ll firm up as they cool.