First of all, prepare the pastry: put all the ingredients in a bowl (with the cold butter from the fridge in chunks) and work quickly until you get a homogeneous dough, which you will leave to rest in the fridge, covered with film, for at least 30 minutes.
Take the dough, roll it out into a sheet about 0.5 cm high and cut it out with your molds (I made circles, rectangles, reindeer and reindeer heads).
As they are ready, place them on the baking sheet lined with parchment paper, then cook for about 10 minutes (or until golden brown) at 180 ° C, in a preheated convection oven.
Once cooked, let them cool completely.
At this point you can proceed with the decoration: for me, I decorated the reindeer with royal icing and mini smarties (by coloring the right eyes and horns with melted chocolate) and the reindeer heads with melted chocolate, plus a single smarties for the nose.
For the simpler shapes, on the other hand: I created the face of the reindeer, complete with horns, always with chocolate and smarties on the round ones; for the rectangular cookies I used pretzels and smarties, attached with royal icing, and then created the eyes with royal icing and melted chocolate.
Rudolph biscuits are ready: let the decorations solidify for a few hours before serving.
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