festive rudolph

20161130_094623-011Festive Fun

These Festive Rudolph Biscuits are a fun alternative to Gingerbread men. A great holiday activity to do with your little ones. If you hadn’t already guessed it I simply turn the gingerbread men on their heads to create these tasty reindeer delights.

I use the leftover dough from the gingerbread houses we make each year to cut out the gingerbread men. This is probably the only time you’ll find me using normal organic sugar in a recipe, except maybe for my kombucha- but that’s a whole nother story for another day.

The Rudolph biscuits keep so well so you could fill a cookie jar and have them on offer over the festive season. Or make them as gifts for teachers or family.

Biscuit dough Recipe:


1 cup vegetable shorteningupside down gingerbread men

1 cup organic sugar

2tsp baking powder

2tsp ground ginger

1tsp salt

1tsp ground cinnamon

1/2 tsp ground cloves

1 cup dark molasses

2 large eggs

2 tablespoons white vinegar

5 cups gluten free (or all purpose flour)


*pre-heat the oven to 180C

1. Combine the shortening and sugar in the bowl of electric mixer; beat on medium-high speed until fluffy. Add the baking powder, ginger, baking soda, salt, cinnamon, cloves. Beat until incorporated.

2. Add the molasses, eggs, and vinegar; beat until smooth. Add the flour, 1 cup at a time; mix on low until smooth. Scrape the dough onto a sheet of plastic wrap; press into a rough square. Wrap tightly; refrigerate at least 3 hours and up to 3 days. (this is great if you want to prep the dough ahead of time)

3. Roll out the dough to your desired thickness and cut out your gingerbread men.

4. Bake at 180C for 10-15 minutes.

I used royal icing and red Astros to decorate, but you could melt chocolate too. There really is no need for you to make this specific biscuit recipe if your family prefer a butter biscuit or grannies famous biscuit recipe. But, now you know you can turn your gingerbread men upside down and get creative and festive with them.

Love and health

“Mama Wolf” x

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*This recipe comes from The Gingerbread Architect