Lucky Bear Biscuits

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Mix flour and baking powder. Add butter in flakes, egg, sugar and vanilla sugar and knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Halve the dough. Knead cocoa and milk under one half as quickly as possible. Wrap both doughs in foil and chill for about 30 minutes.

2. 2

   Roll out light and dark dough on a floured work surface to a thickness of approx. 3 mm. Cut out 8 circles (each approx. 8 cm Ø) from the dark dough, spread them out at a large distance on 2 baking trays lined with baking paper. Cut out 24 circles (each approx. 4 cm Ø) and 16 circles (each 1.5 cm Ø; e.g. with a 15 mm Ø punched spout) from the light-coloured dough. Place 2 circles overlapping as ears under each of the dark circles of dough and press carefully. Place the remaining 8 circles of dough as snout and the 16 smaller circles as eyes on the dark circles, press carefully. Bake one after the other in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Remove and let cool off. Paint the biscuits with sugar writing.

3. 3

   Place the remaining 8 circles of dough as snout and the 16 smaller circles as eyes on the dark circles, press carefully. Bake one after the other in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Remove and let cool off. Paint the biscuits with sugar writing. Decorate with sugar pearls, pink sugar and chocolate lentils. Leave to dry

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
270 kcal

CARBS
30 g

FATS
15 g

PROTEINS
5 g