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Chocolate teddy biscuits
The original chocolate biscuit recipe is from: Marguerite Patten / Leila Howard. Step-by-step cookery. Paul Hamlyn, London, for the Australian Women's Weekly. 1964 edition.
210 gr plain flour (I make it with 50% wholemeal)
1 tablespoon cocoa
120 gr butter
120 gr sugar (can also use sugar/stevia mix)
Enough beaten egg to mix
(I make 1½ portion, which is roughly right for 1 whole egg)
Sieve flour, cocoa and salt into a bowl.
Add butter in small pieces and rub into the mix with finger tips until crumbly.
Stir in sugar.
Add enough egg to bind the mixture to a stiff dough.
Knead on table top with sprinkled flour with a little cocoa blended in.
Roll and cut out shapes with cookie cutter.
Place on oven tray with baking paper.
Bake 10-15 mins at 190 C.
Cool on baking-tray then rack.