Tiny Teddies

Michelle Murphy

½ cup (125 g) softened butter

⅔ cup (150 g) caster sugar

2 ¼ cups (300 g ) plain flour

1 egg

1 tablespoon of milk

1 teaspoon vanilla essence

¼ teaspoon baking powder

Variations: you can keep these plain or add 3 tablespoons 100’s & 1000’s like the ones pictured. For chocolate you can add 1 ½ tablespoon of coco powder when you add in the remaining ingredients.

Mix butter and sugar together with an electric mixer until light and creamy (around 40 seconds).

Add remaining ingredients and mix for around 1 minute until all combined.

On a floured bench kneed your mixture into a ball and wrap in glad wrap.

Place into the fridge for at least an hour for the dough to set. Don’t forget this step or the dough wont hold together enough to roll out.

Pre heat oven to 160°c, line a baking tray with non stick paper and remove dough from fridge.

Kneed well until the dough comes together. Roll out on a well floured surface, very thin to around .4cm and start cutting out using your desired shape.

Place on baking tray and bake for around 8 to 10 minutes. Watch them carefully as they can burn quick and they don’t take long to bake at all. You can remove them when they are still soft as they will harden when they cool.

Once cooled you can store them in an airtight container for up to 2 weeks.

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