Refectory Rudolph Shortbread

Step 1: Place flour, icing sugar and butter in a large bowl and rub ingredients together to a crumb consistency.

Step 2:Using your hands squeeze the mixture together into a ball of dough.

Step 3: Rest the dough in the fridge for 30 minutes.

Step 5: Preheat the oven to 180 0C Fan/Gas 4 and lightly grease your baking tray with oil.

Step 6: Roll out the pastry to 2mm thick and using a Reindeer face cutter cut (or any large round cutter) cut out the shapes from the shortbread mix and gently place onto the greased baking tray.

Step 7: Bake in the oven for 8-10 mins until golden brown.

Step 8:Transfer the biscuits to a wire rack to cool.

Step 9: Using the icing sugar pipe 2 roundels for eyes and 1 for the nose, then place a cherry on top of the nose icing. Then draw 2 antler shapes and a smiley mouth.

Serving suggestion: Dust each shortbread with icing sugar and serve with tea or coffee.