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Why buy these when it is so easy and much cheaper to make at home? Better yet, you know exactly what is in them!

This one recipe makes the equivalent of 27 little packets of tiny teddies. That’s right. 270 teeny teddies! You will need a bit of time on your hands to cut them all in one sitting.

Lets look at ingredients:

Store bought Tiny Teddy Ingredients                                       

Wheat Flour, Sugar, Vegetable Oil, Honey (5%), Butter (Cream (From Milk), Salt), Vegetable Fibre, Salt, Emulsifier (Soy Lecithin), Baking Powder, Natural Flavour.

My Teeny Teddies Ingredients

Plain flour, Honey, Butter, Self raising flour, 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 honey. This will determine the taste of your biscuit. I suggest a nice mellow and subtle honey. A strong flavoured honey may be too overpowering especially for the kiddies.

Lets look at cost:

Store bought Tiny Teddy cost

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

My Teeny Teddies cost

     60g butter $0.40
     140g honey $1.50
     170g plain flour $0.15
     65g self raising flour $0.15
     1/2 teaspooon bi carb soda $0.05
     1/2 teaspoon vanilla bean paste $0.20

          = $2.45 for 27 packets of 10 biscuits

My chocolate teeny teddy recipe can be found here.

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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phonto (34)

 

Honey Teeny Teddies
Yields 270
Making your own teeny teddies has never been easier!
Print
Prep Time
1 hr 10 min
Cook Time
5 min
Total Time
1 hr 15 min
Prep Time
1 hr 10 min
Cook Time
5 min
Total Time
1 hr 15 min
Ingredients
  1. 60g butter, cubed
  2. 140g honey
  3. 1/2 tsp vanilla bean paste
  4. 170g plain flour
  5. 65g self raising flour
  6. 1/2 tsp bi-carb soda
Then mix like this
  1. Place butter, honey and vanilla into bowl. 5 minutes / 100C / Speed 2.
  2. Add remaining ingredients. Speed 3 / 30 seconds. This will be a sticky, wet dough.
  3. Carefully remove dough from bowl with a spatula and place onto a silicone mat in a rectangle shape to cool slightly.
  4. Preheat oven to 180C. Line two large baking trays with baking paper.
  5. Once dough is slightly cooled but still warm and easy to work with, roll out into a thin rectangle about 2mm in thickness. When rolling, lift and flip it over a few times whilst rolling to ensure it’s an even roll. Work gently and slowly when lifting and flipping. 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.
  6. Using a small teddy cutter, cut shapes from the dough.
  7. Place trays into oven. These will only need to bake for 5-8 minutes or so. Watch them very carefully. You want them golden and a crunch to them. If you do not cook long enough, you may have less crunchy teddies on day two and beyond. Do not overcook though.
  8. Store in an airtight glass jar for up to two weeks.
  9. Or cook like this!
  10. Place butter, honey and vanilla into a saucepan over medium heat. Stir until melted.
  11. Remove saucepan from heat. Add remaining ingredients and mix to combine well. This will be a sticky, wet dough.
  12. Carefully remove dough from bowl with a spatula and place onto a silicone mat in a rectangle shape to cool slightly.
  13. Preheat oven to 180C. Line two large baking trays with baking paper.
  14. Once dough is slightly cooled but still warm and easy to work with, roll out into a thin rectangle about 2mm in thickness. When rolling, lift and flip it over a few times whilst rolling to ensure it’s an even roll. Work gently and slowly when lifting and flipping. 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.
  15. Using a small teddy cutter, cut shapes from the dough.
  16. Place trays into oven. These will only need to bake for 5-8 minutes or so. Watch them very carefully. You want them golden and a crunch to them. If you do not cook long enough, you may have less crunchy teddies on day two and beyond. Do not overcook though.
  17. Store in an airtight glass jar for up to two weeks.
Notes
  1. For reasons unknown some Bellini machine users have difficultly with this recipe and the dough is crumbly. If this is the case for you simply add a little water or milk to bring it together. You will only need a tablespoon or so at most.
The Road to Loving My Thermo Mixer https://trtlmt.com.au/