• Add butter, sugar and egg to the TM Bowl. Combine 30 sec/Speed 4.
  280 g salted butter, 2 eggs, 330 g brown sugar
• Scrape down the bowl and add the butterfly in the TM bowl.
• Combine 2 min/Speed 4.
• Remove the butterfly.
• Add the flour, cocoa, and milk to the TM Bowl.
  25 g Dutch cocoa, 525 g plain flour, 15 g milk
• Remove the MC and add the spatula.
• Combine 2 min/Speed 4. Use the spatula to help combine the dough.
• Scrape down the bowl. Combine 1min/Speed 4. (with the help of the spatula.
• Divide the dough into two equal parts.
• Wrap the dough in plastic wrap and flatten it so it is easier to roll later.
• Refrigerate the dough for at least 30 minutes.
• Preheat the oven to 180 degrees and line a baking tray with paper.
• Remove the dough from the fridge. Unwrap and allow the dough to stay on the plastic.
• Place another sheet of plastic wrap over the dough.
• Roll the dough between the plastic into a ½cm thickness.
• Remove the top sheet of plastic.
• Use the cookie cutter to cover the dough in gingerbread men.
• Carefully remove the excess dough from around the gingerbread men.
• Using the bottom piece of plastic gently lift each cookie one by one onto the prepared tray.
• Bake for approximately 25 minutes, checking after 15 minutes
• Once cooked allow the cookies to cool on the tray.
• Continue to roll the remaining dough and cut additional cookies until there is no dough left.

Chcolate Royal Icing

• Place the icing sugar and cocoa into a clean, dry TM bowl. Blits 10 sec/Speed 8.
  240 g pure icing sugar, 15 g Dutch cocoa
• Add a hand beaten egg white and water to the Tm bowl. Combine 2 min/Speed 2.
  1 egg white, 15 g water
• Place the icing in the piping bag.

Decorating the Cookies

• Trace around the reindeer face with the icing, and then fill with more of the icing.
• Use the icing to draw on antlers.
• Whilst the icing is still wet add the eyes and red nose.
  24 red M&M's, 48 fondant eyes