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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

  • Author: The road to loving my Thermo Mixer
  • Prep Time: 30
  • Cook Time: 5
  • Total Time: 35 minutes
  • Yield: 270 1x


  • 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


  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.


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  1. Helena November 6, 2014 at 7:58 pm - Reply

    Thanks for the recipe. Would vanilla extract work as well as vanilla bean paste?

  2. Lisa November 11, 2014 at 8:16 am - Reply

    Another winner. All I can say is DEvine. I liked the honey ones but i think i needed a milder honey as it overpowered me (boys loved them) but these ones I love. First response from 4yo was “hmm yummy”. Half way through I was wondering if it was going to be worth the effort (okay not much effort but I was in a rush) and when I first crunched into one… WORTH IT πŸ˜€ I did mine in Christmas shapes and it gave me the idea of adding them to my hampers for the boys preschool teachers as well…

  3. Kim November 12, 2014 at 3:41 pm - Reply

    I have some really complex cookie cutters (facial details etc) and I’ve been struggling to find a dough that works well with them. This is perfect! Thank you!

  4. Meagan Sweeney November 12, 2014 at 4:55 pm - Reply

    I don’t bought the honey ones good but these are amazing. They almost didn’t make the oven as my 5 year old keep pinching the dough. “Tastes like real chocolate” was his answer when I told him off. We made bigger jigsaw shapes but still only cooked for 6min. So much better than store tiny teddies. Thanks.

  5. Terri November 12, 2014 at 5:08 pm - Reply

    They look good!!!

    What was the result of your experimenting with honey and no sugar here? I am assuming you reduced the honey until you got a combo you liked πŸ™‚

  6. Ellie November 13, 2014 at 6:01 pm - Reply

    O.M.Geeee these are phenomenal – they taste almost exactly like real Tiny Teddies (I only say almost, because I actually think these taste better!) Thanks again for a brilliant recipe Peta πŸ™‚

  7. Rachel November 14, 2014 at 1:00 pm - Reply

    Fantastic biscuits, my daughter loves them.. They are so so quick and easy!
    Thank you for sharing.

  8. Esther November 16, 2014 at 11:31 am - Reply

    Made these yesterday.

    WOW!! Just like the shop ones, and so easy to do.

    We had stars, hearts and flowers as I don’t have a teddy cutter that small.

  9. Michele November 17, 2014 at 12:49 pm - Reply

    ANy idea if Gluten Free flour will work ok with these? Will give it a go and report back if no one else has tried

    • Peta November 23, 2014 at 8:59 pm - Reply

      Yes others have had success with gf flour πŸ™‚

  10. Hanna November 30, 2014 at 7:16 pm - Reply

    I had so much trouble with the dough, I ended up only making 20 or so and then throwing the rest of the dough out πŸ™ It was super oily and went rock hard within a minute of rolling it, so I had to pop the sheet of rolled out dough on a plate in the microwave just so that I could get the cutter to cut through! Not sure where I went wrong as I am sure that I followed the recipe. Any ideas?

  11. Sarah January 29, 2015 at 9:06 am - Reply

    Hi, any idea if you could freeze these?

    • Peta February 5, 2015 at 12:17 pm - Reply

      I dont but others do πŸ™‚

  12. Lori May 17, 2016 at 11:31 am - Reply

    I made these today with excellent results. I mix my flours with equal part wholemeal and white flour and it didn’t take away from them at all. We used a small star shape cutter making stars about 2x the teddy size and cooked for 6minutes. I love that this recipe uses ingredients I always have on hand!

  13. Liz May 31, 2016 at 2:03 pm - Reply

    So yum and cute. Will try honey flavour next. Thank you!

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