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Gingerbread reindeer biscuits

reindeer biscuitsI can’t remember how I stumbled across this genius idea or in fact who told me about it but I am loving this idea where you turn a gingerbread man cutter upside down and voila…you have instant reindeer heads! Quite brilliant. So today’s recipe is for the gingerbread biscuits. You can then customise your reindeers as you wish with icing and sweeties so the picture above is simply an idea. I for one will be trying this out and have already bought my cutter!

Makes about 15 depending on the size of your cutter.


 75g light brown soft sugar
 2 tablespoons golden syrup
 1 tablespoon black treacle
 1 tablespoon water
 1 teaspoon ground cinnamon
 1 rounded teaspoon ground ginger
 pinch of cloves
 finely grated zest of ½ orange
 95g block butter
 ½ teaspoon bicarbonate of soda
 225g plain flour sifted, plus a little more (if needed)


Put the sugar, syrup, treacle, water, spices and zest together in a large saucepan.

Then bring them to boiling point, stirring all the time. Now remove the pan from the heat and stir in the butter (cut into lumps) and the bicarbonate of soda.

Next stir in the flour gradually until you have a smooth manageable dough – add a little more flour if you think it needs it.

Now leave the dough covered in a cool place to become firm (approximately 30 minutes).

Pre-heat the oven to 180°C, gas mark 4.

Now roll the dough out to 3mm thick on a lightly floured surface and cut out the gingerbread men.

Arrange them on the baking sheets and bake near the centre of the oven, one sheet at a time, for 10–15 minutes until the biscuits feel firm when lightly pressed with a fingertip.

Leave them to cool on the baking sheet for a few minutes before transferring them to a wire cooling rack.

Decorate as you wish to make your reindeers unique!

Store in an airtight container.

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