BetterHomesAndGardensAustraliaDecember2015_

42

Photography Andre Martin; styling Lisa Hilton; food preparation Elle Vernon; projects Kim Davies

ediblegifts

Reindeer shortbread

STEP 1 To make reindeer,

make 1 quantity of ‘Lime

Shortbread Letters’ dough (see

recipe on page 82), omitting

lime zest. Roll out dough to

5mm thick. Use a 9.5 x 7cm

gingerbread man cookie cutter

to cut out 12 shapes, re-rolling

dough as necessary. Arrange

on baking trays with heads

facing towards you.

STEP 2 Use pinky finger to

make a small indent at end

of each arm.

STEP 3 Pinch arm ends to

create pointed reindeer ears.

Bake following ‘Lime

Shortbread Letters’ recipe.

STEP 4 To decorate, dip

gingerbread heads into ½ cup

of melted milk chocolate, using

a teaspoon to help spread

chocolate. Return to trays.

STEP 5 Use peppermint lollies

to create eyes and Jaffas for the

nose. Set aside for 30 minutes

or until chocolate has set.

STEP 6 Pipe melted dark

chocolate on eyes to create

pupils. Pipe chocolate onto

legs as antlers, then set aside

for a further 30 minutes or

until chocolate has set. Serve.

Makes 12

STEP 2

STEP 4

STEP 5

STEP 3

STEP 6