Graham Campbell's reindeer hand cookies recipe

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  • Serves 12
  • 30mins to prep, 1hr to rest and 15mins to cook
  • 327 calories / serving
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The genius of this recipe lies in the edible paint part of the process. Once the paint is created, the kids can experiment with the colour and then decorate the cookies how they prefer.

In a bowl, cream the butter into the sugar. In small amounts, stir in the flour - 1 heaped spoonful at a time – and mix until you have a smooth dough.

Wrap the dough in cling film and rest in the fridge for 1 hour. After an hour, take the dough out of the fridge and leave to soften.

Preheat the oven to Gas Mark 3, 160°C, fan 140°C.

Roll the mix out to a thickness of 1/2cm on a lightly floured surface. Then, get the kids to press hands into the dough mix to make imprints – they’ll have great fun doing so! Cut round each imprint to make circles.

Line a baking tray with nonstick baking paper and leave the circles on the tray for approximately 15 minutes. The cookies should have a light golden brown colouring.

Once cooked, take out of the oven and leave to cool.

Now make the edible paint. Add the cornflour, regular flour, sugar and 300ml (1/2 pint) water to a pan and heat until boiling, whisking until it thickens.

Divide the mix between cups each with a different food colouring at the bottom. At this point, allow the kids to experiment with the paints, adding more food colouring to make darker paint or more water to make lighter paint depending on their favourite colours.

When the cookies have cooled, use the edible paint to colour in and sprinkle with edible glitter Serve with a glass of milk if the children enjoy this combination.

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  • Ingredients

  • For the cookie dough

  • 275g (9 1/2oz) plain flour
  • 225g (8oz) unsalted butter
  • 100g (3 1/2oz) caster sugar
  • For the edible paint

  • 30g (1oz) caster sugar
  • 110g (4oz) cornflour
  • 100g (3 1/2oz) plain flour
  • 300ml (1/2 pint) water
  • 2 drops green food colouring
  • 2 drops red food colouring
  • 1 tbsp edible glitter
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  • Energy 1371kj 327kcal 16%
  • Fat 16g 23%
  • Saturates 9.3g 47%
  • Sugars 12.2g 14%
  • Salt trace 0%

of the reference intake
Carbohydrate 45.3g Protein 3.1g Fibre 1.3g

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