Christmas brownie lollipops
These sweet bites are great for festive entertaining, and are bound to be a hit with both kids and adults
Reindeer peanut butter thumbprint cookies
Makes 22
Easy
Prep:
Cook:
plus cooling
Bake a batch of these sweet reindeer cookies on Christmas Eve to leave out for Santa. Kids will love helping out and adding Rudolph's jammy red nose!
Skip to ingredients
- 100g smooth peanut butter
- 2 eggs
- 100g golden caster sugar
- 1 tsp vanilla extract
- 225g plain flour
- ¼ tsp baking powder
- ½ jar seedless raspberry or strawberry jam
- 22 small pretzels
- 22 pairs of edible eye decorations
- white icing penor mix a little icing sugar with a drop of water
Nutrition: Per serving
- kcal125
- fat3g
- saturates1g
- carbs21g
- sugars11g
- fibre1g
- protein3g
- salt0.16g
Method
step 1
Heat the oven to 180C/160C fan/gas 4 and line two baking trays with baking parchment. Blitz the peanut butter, eggs, sugar, vanilla, flour, baking powder and a pinch of salt in a food processor until you have a smooth dough that clumps together.
step 2
Roll the dough into walnut-sized balls and arrange on the trays. Push a thumb into the middle of each to make an indent, and fill each one with ½ tsp jam for the noses.
step 3
Cut the pretzels in half and push into the top of the cookies to create ‘antlers’. Bake for 10-12 mins until they look dry. Leave to cool on the trays. Decorate with the eyes, sticking them on using the icing. Will keep in an airtight container for up to four days.
