Description
Making your own teeny teddies has never been easier!
Ingredients
Scale
- 60g butter, cubed
- 140g honey
- 1/2 tsp vanilla bean paste
- 170g plain flour
- 65g self raising flour
- 1/2 tsp bi-carb soda
Instructions
Then mix like this
- Place butter, honey and vanilla into bowl. 5 minutes / 100C / Speed 2.
- Add remaining ingredients. Speed 3 / 30 seconds. This will be a sticky, wet dough.
- Carefully remove dough from bowl with a spatula and place onto a silicone mat in a rectangle shape to cool slightly.
- Preheat oven to 180C. Line two large baking trays with baking paper.
- 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.
- Using a small teddy cutter, cut shapes from the dough.
- 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.
- Store in an airtight glass jar for up to two weeks.
- Or cook like this!
- Place butter, honey and vanilla into a saucepan over medium heat. Stir until melted.
- Remove saucepan from heat. Add remaining ingredients and mix to combine well. This will be a sticky, wet dough.
- Carefully remove dough from bowl with a spatula and place onto a silicone mat in a rectangle shape to cool slightly.
- Preheat oven to 180C. Line two large baking trays with baking paper.
- 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.
- Using a small teddy cutter, cut shapes from the dough.
- 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.
- Store in an airtight glass jar for up to two weeks.
Notes
- 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.
- Prep Time: 70
- Cook Time: 5