Gingerbread reindeer recipe

1. Follow the recipe for the basic gingerbread dough mix (it’s best to do this the day before). When you’re ready to make your gingerbread reindeer, remove the dough from the fridge. Preheat the oven to gas 4, 180ºC, fan 160ºC. Print and cut out the Gingerbread reindeer template. Line two flat baking trays with nonstick baking paper.
2. Roll out the gingerbread dough between two pieces of nonstick baking paper to a depth of 6-7mm. Remove the top piece of paper, place the template over the dough and, working quickly before the dough gets too warm, cut around the template. Keeping the dough on the paper you rolled it out on, carefully transfer it to the lined baking trays and chill in the fridge for 20 mins.
3. Bake the biscuits for 10 mins. Remove from the oven. Using the end of a pencil or a sharp knife, stamp out a small hole in the top of the biscuit so a ribbon may be threaded through. Allow to cool on a wire rack.
4. To make the icing, put the lemon juice into a small bowl and sift over the icing sugar, stirring constantly with a wooden spoon to prevent lumps forming. You may want to add more lemon juice if the mixture isn’t a thick, dropping consistency. Spoon the mixture into a piping bag fitted with a small nozzle (3-4mm) or spoon into a plastic sandwich bag and cut a tiny corner away to serve as a piping bag.
5. Pipe a squiggly line on the antlers and continue with a smooth line around the reindeer’s face. Dot on two silver balls with icing for eyes and a red smartie for the nose. Allow the icing to harden for an hour or so before serving, or thread with ribbon and hang on your Christmas tree.

Download the Gingerbread reindeer template here