So on Monday night I posted my first recipe in a while – my Festive Reindeer Donuts. These were really well received but I got a bunch of messages asking what to do if you don’t have a donut machine or tin. Store-bought is perfectly ok and as mentioned in the post, cupcakes and muffins work just as well too.
But it got me thinking – a biscuit is just as easy and cute so thought I would whip up a quick recipe for those wanting a donut/cake alternative.
Want a healthier version? Use sliced apple rings. I haven’t tried it but think it could be a winner!
If you make them please come and share a photo on our Facebook page or come and say in our Facebook group. I would LOVE to see them!
Festive Rudolf Biscuits
- Total Time: 30
Ingredients
Scale
Shortbread
- 250g butter, cubed
- 90g sugar
- 1/2 Tbsp vanilla extract or vanilla bean paste
- 100g rice flour
- 300g plain flour
- extra plain flour for rolling dough, if needed
Decorations
- 200g milk or dark chocolate, melted
- 25 red coated chocolates (e.g.: smarties or m&ms)
- 50 candy/edible eyes
- 50 pretzels
Instructions
TMX method
- Preheat oven to 180C. Line two baking trays with baking paper.
- Place butter, sugar and vanilla into bowl. Speed 4 / 30 seconds.
- Place remaining ingredients into bowl. Mix on Speed 6 / 45 secs or until a dough has slightly formed. It may take a little longer depending on how cold your butter is. The longer you mix, the better it will come together.
- Knead dough on Interval/Kneading Speed for 1 minute.
- Sprinkle the bench with a little flour and knead dough into a smooth ball.
- With a rolling pin, roll dough out into 0.5cm thickness between two large sheets of baking paper.
- Using a floured cookie cutter (you can choose any size you like. Mine is approximately 7cm), cut circles from the dough and place onto the trays. If you find the dough is sticking to the paper and hard to remove, place the sheet into the fridge to firm up for 5-10 minutes.
- Bake biscuits for 12-15 minutes until slightly golden. Allow to cool completely.
- Once cool, spoon a little melted chocolate onto a biscuit and smooth out.
- Place the chocolate side up on a cooling rack and allow to sit until the chocolate is slightly cooler and firmer but not set completely.
- Place two pretzels at the top of the biscuit for antlers. At the bottom of the biscuit place two eyes and a red coated chocolate for a nose.
- Allow to set.
- Enjoy!
Traditional method
- Preheat oven to 180C. Line two baking trays with baking paper.
- Place butter, sugar and vanilla into a food processor bowl. Medium Speed / 30 seconds.
- Place remaining ingredients into bowl. Process on Medium Speed 45 secs or until a dough has slightly formed. It may take a little longer depending on how cold your butter is. The longer you mix, the better it will come together. Note: you may like to do this by hand instead of a food processor. If so ensure your butter is soft before commencing.
- Sprinkle the bench with a little flour and knead dough into a smooth ball.
- With a rolling pin, roll dough out into 0.5cm thickness between two large sheets of baking paper.
- Using a floured cookie cutter (you can choose any size you like. Mine is approximately 7cm), cut circles from the dough and place onto the trays. If you find the dough is sticking to the paper and hard to remove, place the sheet into the fridge to firm up for 5-10 minutes.
- Bake biscuits for 12-15 minutes until slightly golden. Allow to cool completely.
- Once cool, spoon a little melted chocolate onto a biscuit and smooth out.
- Place the chocolate side up on a cooling rack and allow to sit until the chocolate is slightly cooler and firmer but not set completely.
- Place two pretzels at the top of the biscuit for antlers. At the bottom of the biscuit place two eyes and a red coated chocolate for a nose.
- Allow to set.
- Enjoy!
- Prep Time: 10
- Cook Time: 20
Nutrition
- Serving Size: 24
