Vanilla

Reindeer Cookies

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Ingredients:

  • 3/4 cup peanut butter
  • 1 1/4 cup firmly packed brown sugar
  • 1/2 cup butter (room temperature)
  • 4 tablespoons milk
  • 1 tablespoon vanilla
  • 1 egg
  • 1 3/4 cup plain flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • Pretzels
  • M&M’s (I used brown milk chocolate M&M’s for the eyes and red crispy M&M’s for the noses, but any colour/type is fine)

Method:

1. Preheat oven to 180°C.

2. Combine brown sugar, peanut butter, butter, milk, and vanilla in a large bowl. Add egg and mix.

3. In a separate bowl combine flour, baking soda, and salt. Add to creamed mixture and mix just until blended.

4. Form dough into 3cm balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand.

5. Place cookies on a greased tray and gently press pretzels onto each cookie.

6. Bake for 7-8 minutes or until cookies begin to brown.

7. Remove from the oven and IMMEDIATELY (and gently) press M&Ms in for the eyes and an M&M for the nose.

 

Overall:

How cute are these cookies? They are slightly crumbly, not overly sweet, have a wonderful peanut butter flavour, and are simply perfect for Christmas.

Woodland House

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Purple congo potato crisps

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House-cured Atlantic salmon, avocado, radish

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Goats cheese bavarois, watercress, spring greens

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Rockling, black barley, fenugreek

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Poached and roasted spatchcock, nicola potato, asparagus

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Tête de Moine cheese

So this particular cheese was prepared at the table using a girolle (cheese curler) which produced thin shavings that resembled rosettes. By creating a larger surface area, more oxygen was able to come into contact with the cheese and enhance its odour and flavour. Out of all the cheeses we sampled, this one was undoubtedly my favourite.

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 Farmhouse cheeses

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 Vanilla parfait, Yarra Valley berries, wild fennel

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Cocoa covered mixed nuts, yuzu jelly

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Herb and vegetable garden

Overall:

Established in an old Victorian mansion that was previously Jacques Reymond, Woodland House is a place of class and elegance. The decor is refined and the staff are extremely polite and attentive. The food is of a high standard as the kitchen is run by two of Jacques Reymond’s former chefs Thomas Woods and Hayden McFarland. We sampled the House Lunch menu and found every single dish to be fresh and enjoyable. The rockling and the spatchcock in particular were cooked to perfection, and the flavours of the vanilla parfait dessert were amazing. Note that this place is closed on Mondays.

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Woodland House

78 Williams Rd, Prahran, VIC

(03) 9525 2178

http://www.woodlandhouse.com.au/

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