These simple Rudolph Shortbread triangles are perfect for baking with the kids this Christmas and they could even be a lovely edible gift idea. You can use different sweets for decorating to make individual reindeers.
200g Unsalted Butter, Softened
2 tsp Vanilla Extract
85g Golden Caster Sugar
85g Ground Rice
225g Plain Flour
3 tbsp Icing Sugar
8 Red Smarties
16 White Chocolate Buttons
Black Writing Icing Tube
Stir the butter, vanilla and sugar in a big mixing bowl until smooth. Stir in the ground rice first, then the flour. If it starts to get dry, you might need to use your hands to squish everything together to make a smooth dough.
Put a piece of baking parchment on a baking sheet. Make the dough into a flat round ball in the middle of the parchment, then use your hands to push it down and flatten it. Use a rolling pin and flour to roll the dough out into a big circle.
Use a 22cm round template to place on top of the dough and trim it to make a neat circle. You can use the offcuts to make smaller biscuits!
Use a knife to mark the giant biscuit into 8 smaller wedge-shaped biscuits. Pretend you are cutting a pizza into slices but don’t actually cut it. Prick lines from the edge to the centre of the dough, use the back of a fork to press all around the top of the circle along the edge to make a line pattern (it’s going to be hair for your reindeer!)
Cover with clingfilm and put the tray in the fridge for 30 minutes to get cold. Heat the oven to 180c/160c fan/gas 4. Cook the chilled shortbread for 25 minutes until golden. Cool completely on the tray, then use a sharp knife to follow the lines you made with a fork and cut into 8 wedges.
Mix the icing sugar with 1-2 teaspoons of water to make a thickish icing. Dunk each smartie and use like glue to stick one on the pointy end of each biscuit to make red noses. Dunk in your white chocolate buttons and stick them 2cm in from the edge at the other end to be eyes. Use the black writing icing tube to add dots to the white eyes, then let all the icing dry.
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