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Lyle’s Red-Nosed Reindeers

Prep

5 min

Bake

5 mins

Serves

10+

Difficulty

Medium

About

These fun reindeers will bring a personal touch of festive cheer to your Christmas tree. And they taste scrummy too!

Classic-Tin
made using

Lyle’s Golden Syrup Tin

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Instructions
Ingredients
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How to make this recipe

Step 1

Put the Lyle's Golden Syrup, butter and dark chocolate into a saucepan and heat gently, stirring often, until melted and smooth.

Step 2

Add the biscuit crumbs and demerara sugar, stirring them in thoroughly. Let the mixture cool for about 20 minutes, then form into about 24 balls, placing them on a tray as you make them. Chill in the fridge until firm.

Step 3

Melt the milk chocolate in a heatproof bowl placed over a saucepan of gently simmering water. Dip each ball into the chocolate, using two forks to help. Place them back on the tray as you do them. Place a red sweet on each chocolate ball to form the 'red nose'. Chill until firm.

Step 4

To finish decorating the reindeer's faces, mix the icing sugar with a little cold water to make a thick glace icing. Make tiny white 'eyes' with the fondant icing, fixing them in place with a little glace icing. Pierce a fine skewer or cocktail stick in the centre of each 'eye', to look like the 'pupils'.

Step 5

Wrap each chocolate ball in cellophane or put them into small sweet bags, and tie with ribbon or raffia for hanging them to the Christmas tree. Wind the pipe cleaners around the top, twisting them to resemble 'antlers'

Ingredients

Serving

1

Ingredients

Chocolate

70% Dark chocolate

200 g

broken into pieces)

250 g
Fairtrade Unrefined Demerara

Demerara sugar

2 tbsp
Chocolate

Milk chocolate

300 g

Ingredients

Sweets

Red sweets

24
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

50 g
Fondant Icing Sugar

White fondant icing

50 g

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Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

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