Bear hug biscuits

30 April 2014

Given that April and May are full of public holidays and that for many this week is a bonus school holiday, we thought these gorgeous little biscuits hugging some of our favourite things might be a fun activity to try at home!

DSCF2034

Ingredients

1 cup Un-salted butter, at room temperature

1 cup Sugar

2 Eggs

2 Tsp Vanilla essence

3 cups Cake flour

½ tsp Bicarbonate of soda

¾ tsp salt

About 200g nuts of your choice (Cecilia’s Farm almonds and cashews work best, and dates are also delicious!)

Spray & Cook

DSCF2043

Method

1. In a large bowl, beat the butter with electric mixer for 1 minute. Gradually add the sugar and beat until smooth. Beat in the eggs, one at a time, then add the vanilla extract.

2. Measure out the flour, bicarbonate of soda and salt. Mix together. Sift the flour mixture into egg-butter mixture; beat on medium speed until smooth. If the dough is sticky, beat in a few more tablespoons of flour.

3. Remove the dough from bowl, form into a ball and wrap in plastic wrap. Refrigerate for at least an hour or overnight. (Dough may also be frozen.)

4. When you’re ready to bake, preheat the oven to 180 degrees C or 375 degrees F. Set the dough on work surface for 5 to 10 minutes or until pliable, or knead it 4 or 5 times to soften. Coat a baking sheet with nonstick cooking spray.

5. Roll out the dough to about 0.5cm thick. Cut out bear cookies with a bear-shaped cookie cutter. Re-roll the scraps and cut out more cookies.

6. Place a nut between each bear’s arms and fold the arms over the nut so that it stays in place. Use a pen point to make eyes on each bear’s face.

7. Place the cookies on the prepared baking sheet 1 cm apart; bake for 10 minutes or until bottoms start to brown and tops are firm. Remove with a spatula and place onto a wire rack. Let them cool for about 15 minutes.

Enjoy!

006-1