Chocolate Teeny Teddies

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The other day I posted my honey version of Teeny Teddies and had many requests for a chocolate version. I have played around quite a bit and finally perfected it. I wanted to maintain an egg free biscuit which I have in the recipe below. Woohoo!

Lets look at ingredients:

Store bought Tiny Teddy Ingredients                                       

Wheat Flour, Sugar, Vegetable Oil, Chocolate (4%), Cocoa, Honey, Vegetable Fibre, Salt, Emulsifier (Soy Lecithin), Golden Syrup, Baking Powder, Colour (Caramel III), Natural Flavour.

My Chocolate Teeny Teddies Ingredients

Plain flour, Sugar, Honey, Butter, Self raising flour, cocoa powder, bi carb soda, vanilla bean paste.

You can see immediately the difference in ingredients and how a homemade version is better for you in terms of knowing what is in the recipe. Talking about ingredients, use good quality cocoa powder or cocao. This will determine the taste of your biscuit.

Lets look at cost:

Store bought Tiny Teddy cost

$4.38 for 10 packets of 10-12 biscuits (packets vary)

My Chocolate Teeny Teddies cost

     80g butter $0.60
     100g sugar $0.09
     40g honey $1.20
     170g plain flour $0.15
     65g self raising flour $0.15
     1/2 teaspooon bi carb soda $0.05
     2 tablespoons of cocoa powder $0.60
     1/2 teaspoon vanilla bean paste $0.20

          = $3.04 for 27 packets of 10 biscuits

See Honey Teeny Teddies post for more photos.

I purchased my cutter from eBay. Click her for “Teddy Cutter” listings It is the perfect size and very similar to store bought teddies. There are quite a few people who stock them so shop around. They come in a set of three of different sizes. This is the smallest. You should only pay about $3 for the set including postage.

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Chocolate Teeny Teddies

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• Author: The road to loving my Thermo Mixer
• Total Time: 35 minutes
• Yield: 270 1x

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Ingredients

Scale 1x2x3x

• 80g butter, cubed
• 2 tablespoons cocoa powder
• 100g sugar
• 40g honey
• 1/2 teaspoon vanilla bean paste
• 170g plain flour
• 65g self raising flour
• 1/2 teaspooon bi carb soda

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Instructions

1. Place butter, sugar, honey and vanilla into bowl.
2. Melt at 100 degrees, speed 2 for 5 minutes.
3. Don’t have a Thermo Mixer? Melt in a saucepan over a medium heat on the stove.
4. Add remaining ingredients.
5. Mix on speed 3 for 45 seconds or until well combined.
6. Don’t have a Thermo Mixer? Take saucepan off the heat. Add remaining ingredients and mix with a wooden spoon until combined.
7. This will be a sticky, wet dough. It firms upon cooling however.
8. Remove dough from bowl or saucepan and place onto a silicone mat in a rectangle shape to cool slightly, approximately 5 minutes. Be careful as this will be hot. Do not put it in the fridge or leave it too long as it will be harder to work with.
9. Preheat oven to 180 degrees. Line two large baking trays with baking paper.
10. Once dough is slightly cooled and easy to work with, roll out into a thin rectangle about 2mm in thickness. When I roll, I lift and flip it over a few times whilst rolling to ensure its an even roll. Work gently and slowly when lifting and flipping.
11. 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.
12. Using a small teddy cutter cut shapes from the dough. You may choose to cut and then place the teddy on the tray or you may chose to cut them all at once then peel away from the mat and put on the tray. You can see both options in the blog photo.
13. Cut as many from the first batch us possible. As the dough cools it is harder to roll. Warm for 15-30 seconds in the microwave if it dries or cool too much.
14. These will only need to bake for 5-8 minutes or so. Watch them very carefully. You want them slightly browned and a crunch to them. Do not overcook though. Burnt chocolate is not tasty. Every oven varies so watch them closely.
15. Store in a airtight glass jar for up to two weeks.

• Prep Time: 30
• Cook Time: 5