YOU WILL NEED:

1 x 20cm round cake tin

INGREDIENTS:

• 300g plain flour plus extra for dusting
• 75g caster sugar
• 185g butter, softened
• 50g Dunnes Stores Baking at Home White Fondant
• 16 Dunnes Stores Baking at Home Chocolate Chips
• 1 strawberry
• 8 Dunnes Stores Pretzels

METHOD:

1. Line a 20cm round cake tin with greaseproof paper.
2. Preheat the oven to 190ºC / 170ºC fan. Mix flour and sugar together in a mixing bowl. Rub in the butter until the mixture just starts to come together then scatter into the prepared tin. Push the mixture into the tin, flattening the top with the back of a spoon if necessary.
3. Score lines on the shortbread, scoring in half, then into quarters and finally into 8ths then pop the into the oven and cook for 20 to 30 minutes. Keep an eye on it – you want a lovely light golden colour.
4. Leave to cool, and once fully cooled, use a sharp knife to cut the shortbread into 8 triangles.
5. To decorate, take a small bit of the fondant and roll into a ball. Press a chocolate chips into the middle of the fondant to form an eyeball and then repeat with another piece of fondant and a chocolate chip. Place the eyes onto a shortbread triangle and repeat with the rest of the triangles until they all have eyes.
6. For the antlers, chop the pretzels in half and attach them to the shortbread with a smaller piece of fondant.
7. For the noses’, attach 7 chocolate chips to the pointy end of 7 of the shortbreads with a small bit of fondant and for the 8th reindeer (Rudolph), chop the pointy end off a strawberry and attach to the shortbread using a small piece of fondant.