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Rama Ginger Reindeer Cookies

Reindeer

Rama Ginger Reindeer Cookies
 
Recipe: Daleen van der Merwe
Makes: ±30 cookies
Preparation: 30 minutes
Cooking: 15 minutes
 
INGREDIENTS
 
2⅓  cups (340 g) cake flour
5 tsp baking powder
1 tsp bicarbonate of soda
3 tsp ground ginger
1 cup (200 g) castor sugar
175 g RAMA
3 Tbsp golden syrup
small pretzels
sugar-coated chocolate peanuts (brown and red)
50 g dark chocolate
candy eyes
 
METHOD
 
Preheat the oven to 180 °C. Line a baking tray with baking paper.
Combine the flour, baking powder, baking soda, ginger and sugar into the bowl of a stand mixer.
In a small saucepan, melt the butter and golden syrup together.
Add the wet ingredients to the dry ingredients, and mix until everything is well incorporated. If you don’t have a stand mixer, you could simply do this with a large mixing bowl and wooden spoon.
If the mixture looks too dry, add a dash of milk or water until everything comes together into a ball of dough. As there is no egg in this recipe, the dough will be a bit crumbly anyway.
Roll small pieces of dough into a ball, a bit smaller than a golf ball. Place the balls of dough on the baking tray, but space them apart as they will spread as they bake. Flatten the balls of dough and gently form oval shapes. Don’t worry if they look cracked because they will become crackly upon baking.
Bake the cookies for  5 minutes and then remove them from the oven. Immediately press two pretzels into each cookie to form the antlers. Use a clean tea towel to gently flatten each cookie. Return the cookies to the oven to bake for a further 5-7 minutes, or until the edges look firm.
Immediately press one sugar-coated chocolate peanut into each cookie to form the nose. The heat from the cookies will melt the sugar-coated chocolate peanuts and make them stick together.
Leave the cookies to rest on the hot baking tray for about 5 minutes to firm up before removing them carefully to a wire rack to cool completely.
Melt the chocolate in a bain-marie, or in a bowl over a pan of simmering water. Place the melted chocolate into a heat-proof piping bag. Dot a very tiny amount of melted chocolate onto each cookie to use as the glue for each candy eye.

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