Christmas Reindeer Biscuits…

Makes approx 20 biscuits


For the biscuits:

  • 100g butter
  • 175g caster sugar
  • 2 happy eggs
  • 2 happy egg yolks
  • 50g ground almonds
  • 240g plain flour

For the icing:

  • 120g butter
  • 250g icing sugar
  • 1-2 tbsp milk
  • Food colouring to suit



  1. In a bowl, mix the butter and sugar together with an electric blender, until they form a creamy paste.
  2.  Add the happy eggs and happy egg yolks and mix, then fold in the almonds and flour with a wooden spoon or spatula until fully combined.
  3. Press the mixture into a greased tray to a thickness of about ¼” (6mm). Place in a preheated oven at 180°C/350°F/Gas Mark 4 for 10-12 minutes.
  4. The biscuit mixture is ready when it has just started to colour. 
  5. Carefully turn out onto a sheet of baking parchment on a flat cool surface.
  6. While still warm to touch, use a cookie cutter to press out the shapes but don’t try to lift them out until completely cooled, or they’ll break.


  • Mix the butter and icing sugar together in a bowl, adding the milk as needed to make a smooth paste.

Mat’s top tip

  •  It’s much easier if you warm the butter.
  • First, ice the biscuits all over with the plain icing, adding some edible glitter for a festive feel. 
  • Then add a little red food colouring to the remaining icing, spoon it into a piping bag and draw on his shiny red nose.

Recipe and photo credit by- Mat Follas and happy egg co

Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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  1. Annie
    3rd December 2013 / 3:52 pm

    They are so pretty! I need to find that cookie cutter!

  2. Lisa Boyle
    10th December 2013 / 6:16 pm

    These look beautiful and delicious! Thanks for sharing with Try a New recipe Tuesday. I am featuring you this week! congratulations! Be sure to stop by and grab an "I've been featured" button from my sidebar for your blog. The post will go live shortly.

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