Christmas teddy biscuits

  • 250 g flour
  • 1 level teaspoons baking powder
  • 75 g Sugar
  • 1 packet vanillin sugar
  • 1/2 TL Spekulatius spice
  • 1 Egg (size M)
  • 100 g soft butter or margarine
  • 175 g Icing sugar
  • 1 protein
  • 1-2 TL lemon juice
  • blue chocolate buttons
  • 3- 4 EL desiccated coconut
  • 1 Pack (100 g) Hazelnut cake glaze
  • 3-4 EL Chocolate rolls
  • brown and red sugar script
  • 100 g marzipan raw mass
  • red food coloring
  • pearls
  • cardboard
  • flour
  • baking paper
150 minutes
Mix the flour and baking powder and place in a mixing bowl with the sugar, vanilla sugar, speculoos seasoning, egg and fat. Knead with the dough hook of the hand mixer. Work into a smooth dough with cool hands. Approx. Chill for 1 hour. In the meantime, cut out a large (approx. 21 x 17 cm) and a small (approx. 15 x 12 cm) teddy template out of cardboard. Roll out the dough about 5 mm thick on a lightly floured work surface. Place the templates on the dough and cut out two large and approx. 4 small teddies. Place on a baking tray covered with baking paper. Notch the teddies all around approx. 5 mm from the edge with the back of the knife. Bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for about 15 minutes. Let cool down. Mix 150 g icing sugar, egg white and lemon juice with the whisk of the hand mixer. One big and two small teddiesbrush with it. Press two chocolate lentils into the topping as eyes and sprinkle the teddies with desiccated coconut. Let dry. Place the cake icing with the package in hot water for 10 minutes until it is liquid. Spread the remaining teddies with the glaze and press the remaining chocolate lentils into the glaze 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. Use it to paint and decorate a face on the brown teddy bear. Decorate the white teddies with sugar writing. For the Christmas hats, knead the marzipan and the remaining powdered sugar. Color red with food coloring and roll out 2-3 mm thick between two layers of baking paper. Cut out hats. Put one half of the hat on the teddy head from the front and one from the back. Press the marzipan together on the edge of the hat. Press white pearls into the marzipan at the tip of the cap. Decorate the edge of the hat with icing sugar and let it dry. Makes 2 large and approx. 4 small teddies
Waiting time approx. 1 hour. Photo: Först,
Nutritional value calculation is available for the whole mass


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