Chocolate Tiny Teddies …
Serves: 55
Ingredients …
  • 1 ¼ cups plain flour
  • ⅓ cup self-raising flour
  • ½ teaspoon bi-carb soda
  • 2 tablespoons cocoa powder (I used raw cacao)
  • 4 tablespoons butter
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey
  • 1 egg
Method …
  1. Preheat oven to 175 C and line two or three large baking trays with baking paper. Set aside.
  2. Sift the plain flour, self-raising flour, bi-carb soda and cocoa (or raw cacao) into a large mixing bowl and mix with a wooden spoon until well combined.
  3. Place butter, sugar, vanilla extract and honey in a small saucepan and melt gently, stirring, until sugar is just dissolved. Set aside to cool slightly for 2 – 3 minutes.
  4. Pour melted mixture into dry ingredients, stir roughly and then add the whisked egg, stirring to form a dough.
  5. Form dough into a ball, wrap in cling wrap and refrigerate for approximately 15 minutes to cool.
  6. Remove dough from fridge and place on a large piece of baking paper. Cover with a second piece of baking paper and roll out to approximately 2 – 3 mm in thickness.
  7. Use a teddy bear-shaped cutter to cut out as many tiny teddies as possible. Transfer teddy bear shapes to lined baking trays. Reshape any remaining dough into a ball, place between 2 sheets of baking paper, roll again and cut out further shapes. Repeat this process until all the dough has been used.
  8. Bake biscuits for 7 – 8 minutes approximately (depending on your oven) but watch them carefully so they don’t burn. Allow to cool on the baking trays for a couple of minutes before transferring to wire racks to cool completely.
  9. Once cooled, store in an airtight container. This recipe will make approximately 55 little teddy bear biscuits.
Recipe by Mrs Organised at