Recipe:
Ingredients:
115g (4 oz) Flora Buttery
115g (4 oz) castor sugar
2 eggs, medium
115g (4 oz) self-raising flour
15g (½ oz) cocoa powder
30ml red food coloring (gel is best)
For the icing:
55g (2 oz) Flora Buttery
225g icing sugar, sieved
1-2 tablespoons milk
25g (1 oz) cocoa powder
For the decoration:
White chocolate buttons and plain chocolate drops
Pretzels
Red sweets
Instructions:
Preheat oven to 180°C, 160°C fan, Gas mark 4.
Weigh your eggs. Note the weight and measure the same amount of Flora, sugar and flour. Place all the ingredients in a mixing bowl and beat with a wooden spoon 2 – 3 minutes until well mixed.
Place dessertspoons of the mixture in 10-12 paper cases or greased bun tins.
Bake for around 20 minutes until soft and springy to touch. Cool on a wire tray.
Mix icing ingredients together and spread over the cakes. Decorate using pretzels for antlers, chocolate buttons and drops for eyes and red sweets for the nose.
Weigh your eggs. Note the weight and measure the same amount of Flora, sugar and flour. Place all the ingredients in a mixing bowl and beat with a wooden spoon 2 – 3 minutes until well mixed.
Place dessertspoons of the mixture in 10-12 paper cases or greased bun tins.
Bake for around 20 minutes until soft and springy to touch. Cool on a wire tray.
Mix icing ingredients together and spread over the cakes. Decorate using pretzels for antlers, chocolate buttons and drops for eyes and red sweets for the nose.
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