Think Jammy Dodgers but festive!
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You will need;
500g plain flour
150g icing sugar
2g vanilla powder or 6g liquid vanilla extract
250g vegetable spread or butter
6-12g plant milk
Red jam of your choosing
You will also need; a little more flour to dust the worktop, a baking tray, a bowl, a rolling pin, spoon, a small star cutter and large reindeer shaped cookie cutter
Method;
1. Line your baking tray with baking paper and pre-heat your oven to 160°c
2. Add the flour, icing sugar, vanilla powder and vegan butter together in a bowl and use your finger tips to turn the mixture into a ‘breadcrumb’ consistency
3. Add half the plant milk and begin to bring the dough together into a smooth ball with your hands. The dough should be firm but smooth. If your dough is too crumbly to bring together in a ball, add a little more of the plant milk. Bring the dough together, being careful not to overwork the dough, as this makes the cookies have a chewy texture
4. Dust your worktop with lightly with flour and use a rolling pin to gently roll out your dough around 4-5mm thick
5. Use the cookie cutter to make reindeer shapes with the dough and place these on your baking tray
6. Repeat, balling and re-rolling the leftover dough until you have 16 reindeer shapes
7. Use a small star cutter to cut out a nose on 8 of the reindeer cookies. These will become the top of the cookie sandwich biscuits
8. Bake for 15-25 minutes at 160°c until the cookies are very lightly golden
9. Once cool, sandwich the biscuits together by spreading a thin layer of jam on the bottom biscuit and adding the top biscuit with the nose shape cutout. The jam should show through becoming the reindeer’s red nose
10. Eat and enjoy!
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