Gluten-Free Reindeer Cookies

1. Add the caster sugar, eggs, flour, chocolate chips and cinnamon and beat well to make a smooth dough. 2. Wrap the dough in cling film and chill for 10 minutes. Line two baking sheets with baking paper or well-greased tin foil. 3. Unwrap the dough and divide into ten equal pieces. 4. Roll into a ball and then flatten with the palm of your hand. Place them on the baking sheets and allow room for them spreading. 5. Carefully cut off the top of each pretzel and press two into the top of each cookie for antlers. Chill in the fridge for 10 minutes. 6. Preheat the oven at 180 degrees C/350 degrees F/Gas Mark 4. 7. Bake in the oven for 15-18 minutes until just turning golden. Leave to cool on the baking sheets for a few minutes and then transfer to wire racks to cool completely. FOR THE ICING: 1. To make the icing, sift the icing sugar into a bowl and gradually add the water, stirring until thick like toothpaste. 2. Place a dab of icing in the centre of each cookie and press a red sweet onto it to make the nose. Then dab two smaller bits of icing to make the eyes and top each with a small chocolate chip. Leave to dry.