Get in the festive spirit with these adorable Rudolph cookies made with delicately spiced wheatgerm biscuits, pretzels and chocolate balls.
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Have butter and egg at room temperature.
Beat butter, egg and sugar in small bowl with electric mixer until combined. Stir in coconut, wheat germ and sifted flours and spice. Enclose dough in plastic wrap; refrigerate 30 minutes.
Roll dough between sheets of baking paper until 5mm (¼-inch) thick. Place on tray; refrigerate 30 minutes.
Preheat oven to 180°C/350°F. Grease and line oven trays with baking paper.
Using a 9cm (3¼-inch) round cutter, cut 10 rounds from dough, re-rolling scraps as necessary. Place rounds about 7.5cm (3-inches) apart on trays. Slide an ice-block stick under each cookie; press down firmly. Position two pretzels on each cookie for antlers; press down firmly. Decorate cookies with choc Bits for eyes and mouths. Bake about 12 minutes.
Immediately press choc orange balls onto hot cookies for noses. Cool on trays.
tips You need 10 ice-block sticks. If the choc orange balls don’t stick to the cookies, secure them with a little melted chocolate.
storage Completed cookies can be stored in an airtight container for up to a week.Note