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Mocka’s Rudolph Reindeer Cookies

20th Dec 2013

Mocka's Rudolph Reindeer Cookies Baking is a great way to keep children’s minds active and get them learning new skills. There is no better time to get them in the kitchen now that they are on school holidays. Make Santa’s day and help them to bake Santa some Rudolph Reindeer Cookies to leave with his glass of milk on Christmas Eve. Ingredients 60g Butter ¼ cup icing sugar 1 egg, separated ½ teaspoon vanilla ½ cup plain flour ½ cup self-raising flour 2 teaspoons milk Jaffa’s Chocolate coated pretzels Chocolate drops Method Beat butter and sifted icing sugar until light and creamy, add egg yolk and vanilla, beat until combined. Stir in sifted flours and enough milk to form a firm dough. Turn out on lightly floured surface; knead lightly. Wrap in greaseproof paper, refrigerate 20 minutes. Roll out on lightly floured surface to 3mm thickness. Cut into 6cm rounds. Bake on greased trays in a moderate oven (approximately 180 degrees Celsius) 12 minutes or until light golden brown. Makes about 20. Apply decorations while still warm. Put straight into fridge to allow chocolate decorations to bind to cookie. Alternatively, allow the cookie to cool and use icing to bind the decorations to the cookie. Enjoy and have a very Merry Christmas. From Mocka (Cookie recipe courtesy of The Australian Women’s Weekly The Big Book of Beautiful Biscuits)
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