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Honey Teeny Teddies Biscuits
Honey Teeny Teddies Biscuits
- 60 g butter (cubed)
- 140 g honey
- 1/2 tsp vanilla bean paste
- 170 g plain flour
- 65 g self raising flour
- 1/2 tsp bi-carb soda
- Place butter, honey and vanilla into bowl. 5 minutes / 100C / Speed 2.
- Add remaining ingredients. Speed 3 / 30 seconds. This will be a sticky, wet dough.
- Carefully remove dough from bowl with a spatula and place onto a silicone mat in a rectangle shape to cool slightly.
- Preheat oven to 180C. Line two large baking trays with baking paper.
- Once dough is slightly cooled but still warm and easy to work with, roll out into a thin rectangle about 2mm in thickness. When rolling, lift and flip it over a few times whilst rolling to ensure it’s an even roll. Work gently and slowly when lifting and flipping. If your dough is sticky, allow it to cool a little longer. You want a dough that is able to be lifted from the surface it is being rolled on.
- Using a small teddy cutter, cut shapes from the dough.
- Place trays into oven. These will only need to bake for 5-8 minutes or so. Watch them very carefully. You want them golden and a crunch to them. If you do not cook long enough, you may have less crunchy teddies on day two and beyond. Do not overcook though.
- Store in an airtight glass jar for up to two weeks.
- Or cook like this!
- Place butter, honey and vanilla into a saucepan over medium heat. Stir until melted.
- Remove saucepan from heat. Add remaining ingredients and mix to combine well. This will be a sticky, wet dough.
- Carefully remove dough from bowl with a spatula and place onto a silicone mat in a rectangle shape to cool slightly.
- Preheat oven to 180C. Line two large baking trays with baking paper.
- Once dough is slightly cooled but still warm and easy to work with, roll out into a thin rectangle about 2mm in thickness. When rolling, lift and flip it over a few times whilst rolling to ensure it’s an even roll. Work gently and slowly when lifting and flipping. If your dough is sticky, allow it to cool a little longer. You want a dough that is able to be lifted from the surface it is being rolled on.
- Using a small teddy cutter, cut shapes from the dough.
- Place trays into oven. These will only need to bake for 5-8 minutes or so. Watch them very carefully. You want them golden and a crunch to them. If you do not cook long enough, you may have less crunchy teddies on day two and beyond. Do not overcook though.
- Store in an airtight glass jar for up to two weeks.
For reasons unknown some Bellini machine users have difficultly with this recipe and the dough is crumbly. If this is the case for you simply add a little water or milk to bring it together. You will only need a tablespoon or so at most.
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