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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.
Ingredients:
210 gr plain flour (I make it with
50% wholemeal)
1 tablespoon cocoa
pinch salt
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.
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