Reindeer Gingerbreads

Decoration

1. Measure the butter and sugar into a large mixing bowl. Whisk until light and fluffy using an electric hand whisk. Add the egg and whisk again. Add the remaining biscuit ingredients and whisk until the mixture comes together.
2. Lightly knead the mixture into a dough, wrap in cling film and chill for 30 minutes.
3. Preheat the oven to 160˚C / 350˚/ gas mark 4. Line two baking sheets with baking paper.
4. Roll out the dough on a floured work surface to the thickness of a pound coin. Stamp out 10 shapes using a gingerbread man cutter. Arrange on a baking sheet and chill in the fridge for 15 minutes.
5. Remove from the fridge and bake in the oven for about 25 minutes until lightly golden and just firm in the middle. Leave to cool on a wire rack.
6. To decorate, turn the gingerbread men upside down. For each ginger biscuit use a little white icing to stick two blueberries in the middle between the gingerbread man’s arms for the reindeer’s eyes. Using a little extra white icing, stick a raspberry on the gingerbread man’s head to make the reindeer’s nose.
7. Pipe antlers on the gingerbread man’s legs and a smile under the raspberry nose. Leave to set before serving. Pipe white icing to make the ears.