Reindeer shortbread cookies (gluten-free and vegan)

Name: Reindeer shortbread cookies (gluten-free and vegan)
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 7
Cuisine: En
Ingredients: 3.5 oz wholemeal rice flour; 1 cup almond powder; 1/2 cup cornflour; 1/2 cup margarine; 1/3 cup cane sugar; 25-30 cranberries; 0.7 oz chocolate

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Snacks

7 servings

Very Easy

55 min

For a snack, what better than a little shortbread to accompany your tea/coffee? And for the festive season, they're disguised as Santa's reindeer! Just goes to show, simple little cookies can quickly be transformed when combined with chocolate and cranberries ;-) Here, we offer a vegan and gluten-free version so you can take a sweet break without hurting yourself :-) ►With this recipe, you'll get around 25 shortbread biscuits

Ingredients

For the shortbread :

3.5 oz wholemeal rice flour
1 cup almond powder
1/2 cup cornflour
1/2 cup margarine
1/3 cup cane sugar

To decorate :

25-30 cranberries
0.7 oz chocolate

Estimated cost: 36.19€ (5.17€/serving)

Materials

A rolling pin
Baking sheet
Toothpick

Preparation

Preparation45 min

Cook time10 min

Place all the ingredients in a bowl and mix with your fingers. At first, this may seem like a complicated task, but gradually, as you mix the margarine with the rest and crumble the mixture each time, you'll get the perfect shortbread dough!
If mixing in a bowl seems impractical, don't hesitate to put everything on a work surface and form your dough on it.
Once all the ingredients have been thoroughly mixed and the dough formed, leave it to rest in the fridge for around 10 minutes. This will make it less sticky and easier to roll out into shortbread shapes.
Preheat oven to 350°F/180°C.
On a floured surface, roll out the dough using a rolling pin. If you're worried about the dough sticking to the rolling pin, place a sheet of baking paper between the dough and the rolling pin.
Form small round shortbread biscuits and place on a baking sheet lined with baking parchment.
Bake for 10 minutes at 350°F/180°C.
Meanwhile, melt the chocolate in the microwave.
Once the shortbread has been baked and cooled, decorate with a toothpick to draw the eyes and antlers of the reindeer. For the truffle, place chocolate in the truffle spot and stick the cranberry on top to keep it there as it dries.

And there you are, your reindeer shortbread is ready!