Rudolph brookies

MAKES 25 PREP AND COOK TIME 40 MINUTES

200g dark 70% cocoa chocolate, chopped finely 50g butter, chopped

2½ cups (400g) CSR pure icing sugar

2 egg whites

1 egg

1 teaspoon vanilla extract

⅓ cup (50g) plain flour

½ teaspoon baking powder

25 (60g) Jaffas

20g dark chocolate, extra

ROYAL ICING

1 egg white

1½ cups (240g) CSR pure icing sugar, sifted

½ teaspoon lemon juice

1 Preheat oven to 180°C (160°C fan-forced). Line baking trays with baking paper.

2 Place chocolate and butter in a medium heatproof bowl over gently simmering water. Heat, stirring occasionally, until melted; cool.

3 Beat sugar, egg whites, egg and vanilla in a medium bowl with electric mixer until pale. Add chocolate mixture, flour and baking powder and fold to combine well. Refrigerate for 1 hour or until mixture is cold and firm.

4. Roll level tablespoons of mixture between hands; place onto prepared trays, leaving room for spreading. Bake for 15 minutes or until tops are shiny and brookies have spread. Working quickly, add a Jaffa to the centre of each cookie; stand to cool on trays.

6 ROYAL ICING Lightly whisk egg white until frothy in medium bowl. Gradually add icing sugar, whisking until smooth and combined; stir in lemon juice. Place icing into a small piping bag fitted with a 1mm nozzle or use a snap lock bag and cut the corner to make a 1mm opening.

7 Draw antlers and rounds for eyes onto brookies. Cut small pieces of the extra chocolate for pupils, place in centre of eyes; stand until set.

Not suitable to freeze or microwave.

Made from 100% pure cane sugar that’s been finely ground, it’s your failsafe option for beautifully set Royal Icing.