Reindeer Cookies for Christmas

Ingredients

• 250 g spelt flour Type 1050
• 100 g coconut blossom sugar
• 0.5 tsp Baking powder
• 0.5 tsp vanilla powder
• 1 pinch cinnamon
• 0.5 tsp Salt
• 200 g chunky peanut butter
• 80 g butter (room temperature)
• 1 egg
• 1 tbsp milk
• pretzel (for decoration)
• 60 chocolate chips (heat‑stable)
• 30 red chocolate sprinkles (for decoration)

Instructions

1. 1.

   Mix flour, coconut blossom sugar, baking powder, vanilla powder, cinnamon and salt. Add peanut butter, butter pieces, egg and milk. Knead quickly into a smooth shortcrust dough. Wrap in cling film and chill for about 1 hour.

2. 2.

   Meanwhile cut small "Y" shapes from the pretzels to use as reindeer antlers.

3. 3.

   Knead dough briefly again, roll into a log and cut into 30 pieces. Shape each piece into a ball, place on parchment paper and flatten slightly. Decorate with chocolate chips as eyes. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 8 minutes.

4. 4.

   Remove from the oven, immediately insert the antlers into the cookies and add nose decorations. Let cool.