Reindeer cookies

Super-cute wholemeal reindeer cookies for the silly season – so much fun to make for all ages.

For the biscuits

• 225 g wholemeal flour
• 1 tsp baking powder
• 1/2 tsp sea salt
• 90 g coconut sugar
• 80 g coconut oil, cold
• 60 ml Pure Harvest Nom Mylk

For the toppings

• 100 g dark chocolate
• 50 g pretzels
• 32 edible googly eyes
• 16 red smarties

Instructions

• Line a baking tray with baking paper or simply grease with a little oil. Preheat the oven to 180 degrees celsius fan forced.
• Mix the flour, baking powder, salt and sugar together together in a food processor. Add the cold coconut oil and pulse to form a breadcrumb like consistency.
  (You can also do this step by hand, just rub the mixture together using fingers to disperse the coconut oil evenly throughout the flour mixture.)
• Pour into a mixing bowl and add the mylk. Bring to mixture together with your hands to form a dough. Be gentle and patient here, it will appear very crumbling to begin but it will come together to form a dough.
• Roll the dough out until about 1/2 cm thick and cut into round disks using a cooking cutter. Repeat with the scraps and make more cookies.
• Place onto the baking tray. Bake in the oven for about 10 minutes or until golden brown. Allow to cool slightly on the baking tray, then turn onto a cooling rack to cool completely.

• Decorate with the chocolate, pretzels, eyes and smarties.

If you like this recipe and want more fab food inspiration then try these delicious overnight oats.

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