Christmas Teddy biscuits

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Mix flour and baking powder and put it into a mixing bowl with sugar, vanillin sugar, speculoos spice, egg and fat. Knead with the dough hook of the hand mixer. Work into a smooth dough with cool hands. Chill for about 1 hour. In the meantime, cut out a large (approx. 21 x 17 cm) and a small (approx. 15 x 12 cm) teddy stencil from cardboard. Roll out the dough on a lightly floured work surface to a thickness of about 5 mm. Place the templates on the dough and cut out two large and about 4 small teddy bears.

2. 2

   Put them on a baking tray lined with baking paper. Nick the teddies all around about 5 mm from the edge with the back of a knife. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 15 minutes. Let them cool down. Mix 150 g icing sugar, egg white and lemon juice with the whisk of the hand mixer. Spread one large and two small teddies with it. Press two chocolate lentils as eyes into the icing and sprinkle the teddy bears with grated coconut. Leave to dry. Put the cake glaze with the package in hot water for 10 minutes until it is liquid. Spread the icing on the remaining teddies and press the remaining chocolate lentils into the icing as eyes. Sprinkle with chocolate rolls and let dry. Pour the rest of the icing into a small freezer bag and cut off a small corner. Paint and decorate the brown teddy bear's face with it. Decorate the white teddies with sugar writing.

3. 3

   Put the cake glaze with the package in hot water for 10 minutes until it is liquid. Spread the icing on the remaining teddies and press the remaining chocolate lentils into the icing as eyes. Sprinkle with chocolate rolls and let dry. Pour the rest of the icing into a small freezer bag and cut off a small corner. Paint and decorate the brown teddy bear's face with it. Decorate the white teddies with sugar writing. For the Christmas caps, knead the marzipan and the remaining icing sugar. Colour red with food colouring and roll out 2-3 mm thick between two layers of baking paper. Cut out the caps. Place one half of the cap on the teddy bear's head from the front and one half from the back. Press marzipan together at the edge of the cap. Press the white pearls at the end of the cap into the marzipan. Decorate the edge of the cap with icing sugar icing and leave to dry. Results in 2 large and approx. 4 small teddies

4. 4

   Colour red with food colouring and roll out 2-3 mm thick between two layers of baking paper. Cut out the caps. Place one half of the cap on the teddy bear's head from the front and one half from the back. Press marzipan together at the edge of the cap. Press the white pearls at the end of the cap into the marzipan. Decorate the edge of the cap with icing sugar icing and leave to dry. Results in 2 large and approx. 4 small teddies

5. 5

   Nutritional value calculation is available for the whole mass