Teddybear gingerbread biscuits

Teddybear gingerbread biscuits

makes about 30
Teddybear gingerbread biscuits
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150 ml coffee cream
400 ml Dansukker Brown Sugar
150 ml Dansukker Organic Light Syrup
1 tsp ground ginger
1 tsp ground cinnamon
2 1/2 tsp bicarbonate of soda
1 tbsp water
1.1 L plain flour

Combine the cream, sugar, syrup and spices. Dissolve the bicarbonate of soda in the water and fold into the mixture. Work the flour into the dough and knead until smooth. Leave the dough to rest overnight.

Divide the dough into four pieces. Each piece of dough should provide 10 larger bits for the body, 10 slightly smaller bits for the head, a total of 40 pieces for the arms and legs and 20 small bits for the eyes. Shape the arms and legs into sticks and roll the other pieces into balls. Assemble the teddybears and place on parchment-lined baking sheets. Bake in the centre of the oven at 200 °C for approx. 15 minutes. Press a cocktail stick into each bear as soon as you take them out of the oven. Leave to cool on a wire rack. Garnish with white icing.

Dough can also be baked into ordinary round sandwich-style gingerbread biscuits.

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