Make your own Rudolph shortbread
Get in the festive spirit by making Great Food at Leeds' Rudolph shortbreads - complete with his famous red nose
Prep: 40 minutes Cook: 10 minutes
Level: Intermediate Makes: 6
Oven: 180°C / Gas mark 4
Freezable and vegetarian
- 150g plain flour
- 100g butter
- 50g caster sugar
- 20g white chocolate
- 20g dark chocolate
- 6 glacé cherries
- icing sugar to sprinkle over when finished (optional)
- In a large bowl add flour, caster sugar and butter. Rub the ingredients together using just your finger tips. Make sure that all of the butter is incorporated into the flour so that it starts to look like sand.
- Start to form into a dough by scrunching the mixture in your hands and it will start to bind together. Once you’ve done this, rest the dough in the fridge.
- Lightly grease your baking tray with oil. Roll out the pastry until it is 2mm thick and with a reindeer face cutter (or any large round cutter) cut out the shortbread mix and gentle place onto the baking tray.
- Bake in the oven at 180°C / Gas mark 4 for 8-10 minutes or until it starts to turn a light golden brown. Take the biscuits out to cool.
- Whilst the biscuit is cooling, gently melt the chocolates. In a piping bag add the white chocolate and pipe 2 circles for eyes and another circle below and between them for the nose. Pop a cherry on the third circle to complete Rudolph’s famous red nose!
- Pipe 2 antler shapes above and to either side of the eyes, and then pipe a small smiley mouth.
Lisa Hall, Great Food at Leeds Head Chef