These easy reindeer biscuits are a super cute activity to do with the kids in the lead up to Christmas! Made with Tiny Teddies, edible eyes, melted chocolate, and of course a big red 'strawberries and cream' nose!
Perfect for class parties, end of year breakups and foodie gifts... these reindeer biscuits are fun to make and delicious to eat!
These adorable reindeer biscuits are one of my favourite cute Christmas party recipes, made with arrowroot biscuits topped with melted chocolate and edible eyes. A red 'strawberries and cream' jelly sweet makes Rudolphs distinctive red nose, and mini teddy cookies are the perfect antlers!
For a reindeer-themed Christmas party, pair with reindeer lamingtons, reindeer crackles and reindeer brownies, then make party bags of reindeer food or reindeer noses for everyone to take home!
If you are looking for more festive recipes to make with the kids, then these 5 minute Christmas bauble cookies, chocolate Christmas puddings and Christmas marshmallow pops are more kid-friendly Christmas recipes that they will love to make!
Why You're Going To Love This Recipe
- Quick and easy recipe - this fun Christmas recipe takes just 5 minutes to make.
- Kid friendly recipe - kids will love to help decorate these cute reindeer biscuits!
- Great for parties - you can double or triple the recipe for large parties, and these cute biscuits are the perfect party dish that will bring a smile to everyones face!
- Ideal for when you are in a hurry - these biscuits take no time to make.
- Conventional or Thermomix - both methods are included in the recipe card at the end of the post.
What You Need
You need just 5 ingredients to make these festive reindeer cookies!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Arnott's milk arrowroot biscuits - or any plain oval shaped biscuits.
- Milk chocolate - use a good quality milk chocolate.
- Allen's strawberries & cream lollies - or use any red jelly sweets.
- Tiny Teddies - I use honey flavoured Arnott's Tiny Teddies, but you can use any flavour you like. If you outside of Australia and aren't able to get Tiny Teddies, use any mini teddy bear cookies.
- Edible eyes - or silver cachous.
Equipment Required
- Chopping board or baking tray.
- Microwave safe bowl and microwave, or Thermomix.
Step By Step Instructions
It takes 5 minutes to make this reindeer biscuit recipe, and no baking required, making them perfect for whipping up last minute!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Melt The Chocolate
Lay the biscuits flat on a chopping board or baking tray.
Melt the chocolate on 50% power for 3-4 minutes, stirring every 30 seconds, until melted.
Step 2 - Add The Eyes & Nose
Spread the melted chocolate over the top of each cookie (do 2-3 at a time so that the chocolate doesn't set).
Add a strawberries and cream lolly for the mouth and edible eyes.
Step 3 - Add The Reindeer Antlers
Then add 2 Tiny Teddies for the antlers.
Step 4 - Repeat With The Rest Of The Biscuits
Repeat with the remaining biscuits.
Expert Tips
- Edible eyes - are available from the baking section of most supermarkets (I bought mine from Coles).
- Work quickly, and only decorate 2-3 reindeer biscuits at a time, so that the chocolate doesn't set before you've finished decorating.
- I turn the Tiny Teddies over so that the flat side is facing up (optional).
- If you have leftover Tiny Teddies, these candy cane sleighs are the cutest!
FAQs
If you can't find edible eyes then use large white sprinkle balls, silver cachous, small white chocolate chips or a white icing pen instead.
No, I do not recommend freezing these biscuits.
Absolutely! Place the reindeer biscuits into a cellophane bag and tie with some festive ribbon.
Related Recipes
For more fun Christmas bakes, these are some of my family's favourite recipes:
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Super Easy Reindeer Biscuits
Ingredients
- 250 g Arnott's milk arrowroot biscuits or any plain oval shaped biscuits
- 250 g milk chocolate melts
- 190 g Allen's strawberries & cream lollies
- Tiny Teddies
- edible eyes or silver cachous
Instructions
- Lay the biscuits flat on a chopping board or baking tray.
- Melt the chocolate on 50% power for 3-4 minutes, stirring every 30 seconds, until melted. If using a Thermomix: melt the chocolate for 4 minutes, 50 degrees, Speed 2.
- Spread the melted chocolate over the top of each cookie (do 2-3 at a time so that the chocolate doesn't set).
- Add a strawberries and cream lolly for the mouth, edible eyes and then 2 Tiny Teddies for the antlers.
- Repeat with the remaining biscuits.
Notes
- Edible eyes are available from the baking section of most supermarkets (I bought mine from Coles).
- If you can't buy edible eyes, you can use silver cachous or a white icing pen instead.
- I use honey flavoured Tiny Teddies, however, you can use any flavour you like.
- Work quickly, and only decorate 2-3 at a time, so that the chocolate doesn't set before you've finished decorating.
- I turn the Tiny Teddies over so that the flat side is facing up (optional).
Jill says
How do these need to be stored?
Lucy says
They are best on the day of preparing, however, you can store them in an airtight container for a couple of days.
Cass says
Are these biscuits ok to make the day before?
Lucy says
Yes! But they're at their freshest on the same day!