Gingerbread Reindeer Recipe

In a mixing bowl, sift and mix the flour, ginger, and bicarbonate of soda to combine. Set aside.

In a separate bowl, beat butter and sugar until light and fluffy.

Add eggs, one at a time and beating in between each addition.

Add treacle and continue beating until smooth.

Fold the dry ingredients into the wet ingredients until the dough begins to stick together.

Roll out onto a lightly floured surface and using your hands, knead the dough for about 1-2 minutes until well combined and smooth.

Portion into 5 or 6 manageable pieces, wrap tightly with plastic wrap and chill for at least 2 hours to overnight before using.

Preheat the oven to gas 4, 180ºC, fan 160ºC and line two flat baking sheets with baking parchment paper.

Print and cut out reindeer shape templates then roll out the gingerbread dough onto baking parchment about 6-7mm and place the template over the dough. Working quickly, cut dough around the template.

Carefully transfer to the prepared baking sheets and refrigerate for about 20 minutes to chill.

Bake for about 10 minutes then remove from oven.

Using a sharp knife, pierce a small hole in the top of the biscuit so that a ribbon can be added. Cool completely on a wire rack.

In a small bowl, sift and stir icing sugar into lemon juice until smooth with no lumps. Add more lemon juice as needed. Pour mixture into a piping bag fitted with a small nozzle (3-4mm) or a plastic sandwich bag and cut a tiny corner the same way as piping bag.

Pipe lines as antlers on the head and continue with a smooth line around the face. Dot 2 pearl balls for eyes and a red smartie for the nose.

Allow icing to set and harden for about an hour before serving. You can also thread ribbons through the pierced hole to hang on your Christmas tree.