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Reindeer biscuits

Reindeer biscuits

30 min
For 30 servings
  • 250 gflour
  • 100 gsugar
  • 0,5 tspbaking powder
  • 0,5 tspvanilla powders
  • 1 pinchcinnamon
  • 0,5 tspsalt
  • 200 gPeanuts
  • 80 gbutter
  • 1 pcegg
  • 1 tbspmilk
  • 100 gchocolates
  • 30 pcsred chocolate buttons to decorate

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multi-purpose blade
First, put the peanuts into the bamix® processor and chop them until peanut butter is produced. Then, mix the peanut butter, cubed butter, egg and milk with the bamix® multi-purpose blade. Add flour, sugar, baking powder, vanilla powder, cinnamon and salt. Mix everything into a smooth short pastry using the bamix® multi-purpose blade. Wrap in cling film and leave to cool for approx. 1 hour. Preheat the oven to 160 °C top/bottom heat and line the baking tray with baking paper. Lightly dust the work surface and rolling pin with flour. Use a round biscuit cutter to cut out small circles from the dough that has been rolled out to a thickness of about 4 to 5 mm and carefully place them on the baking tray with the baking paper. Bake the reindeer biscuits in the preheated oven on the middle rack for approx. 8 to 10 minutes, depending on the thickness and diameter. Leave to cool on the baking tray first, then let them cool completely on a cooling rack.
Chop up the chocolate with the bamix® processor and then melt it in a bain marie. Now spread a small blob of chocolate on the centre of each biscuit and "glue" a red chocolate button on top of each one. Then place two chocolate dots on each biscuit for the eyes and draw the antlers for the reindeer. For this purpose, a piping bag made of baking paper is best suited. Let the chocolate dry well so that nothing gets smudged, then store the reindeer biscuits in a biscuit tin.

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