Michelin-star chef Graham Campbell sent his recipe for reindeer hand cookies just in time for Christmas.
Originally from Oban, Graham Campbell has achieved extraordinary success in his career so far, becoming the youngest person in Scotland to receive a Michelin star at the age of 25.
Now director and head chef of the Castlehill Restaurant in Dundee, Graham, who took part in The Great British Menu last year, has created this mouth-watering festive treat which youngsters and adults will enjoy eating and making during the festive season.
REINDEER HAND COOKIES
MAKES 30
FOR THE COOKIE DOUGH:
225g of unsalted butter
100g of caster sugar
275g of plain flour, plus extra for dusting
Half a tsp cinnamon
Half a tsp ground ginger
TO DECORATE:
1 tube of red writing icing
1 tube of white writing icing
1 tube of chocolate writing icing
15 sprigs of rosemary
Cream together the butter and sugar in a bowl. Sift the spices and flour into a separate bowl, then stir into the butter and sugar one large spoonful at a time, mixing until you have firm, smooth dough. Wrap the dough in cling film and leave to rest in the fridge for hour, then remove the dough from the fridge and allow to soften
Preheat the oven to 160°C/gas mark 3. Dust a work surface with flour. Roll out the dough to half cm thick. Press hands on to the dough mix to imprint, then cut round each handprint. Re-roll any excess pastry and make more. Place the uncooked cookies on a baking tray lined with parchment paper and bake for approximately 15 minutes until lightly golden brown all over .
Remove from the oven and leave to cool on a wire rack. Once cooled, use the writing icing and the rosemary sprigs to decorate the cookies as pictured.