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Reindeer Gingerbreads

Christmas wouldn’t be complete without the sweet smell of freshly baked gingerbread. And these Reindeer Gingerbreads are an extra fun twist for little bakers! Turn your gingerbread man cookie cutter upside down, and as if by magic you have the perfect reindeer shape! Decorate with yummy seasonal berries and treat Santa on his busy night.

Discover so many more easy & fun festive recipe ideas here!

Prep Time: 30 minutes (excluding chill time)
Cook Time: 25 minutes
Makes: 10 biscuits
140g soft butter
100g dark soft brown sugar
1 medium egg
300g plain flour
2 tsp ground cinnamon
2 tsp ground ginger
½ tsp mixed spice
½ tsp allspice
100g black treacle
¼ tsp salt


White icing pen
20 blueberries
10 raspberries

Large gingerbread man cookie cutter
  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.

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