{Recipe} Reindeer Nose Cookies

If I’m honest, these are just vamped-up Snickerdoodles, but the name has stuck. So in honour of Dimples, who was an excellent Reindeer in her first Christmas Show, I would like to share a very easy recipe for Reindeer Nose Cookies with you.

Ingredients: 

1 1/2 cups flour

1 tsp cream of tartar
1/2 tsp bicarbonate of soda
pinch salt
115g  unsalted butter, at room temperature
3/4 cup caster sugar
1 egg
1/2 tsp vanilla extract

Method:

Put all the ingredients in the Magimix* and mix until blended into a dough.

Remove dough, knead a few times until you have a smooth ball, then wrap in clingfilm and refrigerate for at least an hour.

Preheat oven to 175C.

Line a baking tray.

In a bowl, mix 3 tbsp red sugar (from cake shops or online)** with 1 tbsp Ground Cinnamon and about 1/2 tsp All Spice.

Take the dough from the fridge and unwrap.

Pinch a small amount of dough and roll into a ball, about the size of a walnut. Roll in spiced sugar until well-coated. Place on baking tray.

Repeat until you have used all the dough. Space the cookie-balls well, as they spread whilst cooking. I found that there should be no more than nine on a tray.

Bake for about 10 minutes in the oven, then cool for a few minutes on the tray before transferring to cooling rack.

Serve Reindeer Noses to hungry children and watch them vanish.

*other food processors are available.

**If you don’t have red sugar, just use white sugar. Once baked, you can ice the biscuits with red icing. You can also ice them and then sprinkle red sugar on the top.

***if you have any leftover spiced sugar, mix with equal amounts of butter until well blended. Use to spread on fruit toast for a special treat. Or eat raw whilst Mamma is not looking.

This blog post is an entry into the Tots100/Experience Days Christmas Craft Competition