1/4cupunsalted buttercubed (or use olive/coconut oil)
1/2tspallspice or nutmeg
Piping bagor use a ziplock bag and snip a corner off when ready to use
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In a large mixing bowl, combine flour, almond meal, baking powder and the spices.
In a second bowl, combine the butter cubes (or oil), honey, dates, vanilla and egg. Using a hand blender, blend these wet ingredients until well combined. Alternatively, use a food processor or blender.
Add the butter mixture to the flour mixture and mix well to combine.
Turn the dough out onto a clean surface and roll out to around 3mm thick.
Line a baking tray with baking paper and place dough onto tray.
Cover with another piece of baking paper and place in the fridge to firm up.
Just before removing from the fridge, pre-heat the oven to 150C.
After an hour, remove from the fridge and use your gingerbread cutter to cut the dough into shape. Re-roll leftover dough and keep cutting biscuits from it to use it all up.
Return to the lined baking tray and place into the oven.
Bake for 15-20 minutes, checking regularly.
When starting to turn golden brown, remove from the oven and set aside to cool.
Melt the white chocolate with 10 dark choc chips in the microwave or on a double boiler to make the light brown.
Pipe onto cookie to create the shape of the reindeer's head. Stick the goji berries on for the nose before the chocolate has set.
Melt the remaining dark chocolate and carefully pipe out the reindeer's antlers, inner ears, eyes and mouth.
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