Now, I’m not calling these tiny teddies, I’m calling them mini teddies and looking at the pictures they aren’t even teddies! I misplaced my tiny teddy cutter sometime between the first test run of the recipe and this one, so they have to be tiny little people!
Now, my kids don’t get the real tiny teddies very often they are most absolutely a treat food and not a regular inclusion in our lunches or snacks. But they do see them all the time. And they do fall prey to the marketing of them…which is directly at their eye height.
To be entirely honest, I think these are yummier than tiny teddies, and they certainly are better for the kids, so I’m happy with that. They are made with mostly wholemeal flour, contain honey as the only sweetener and are made chocolatey with the help of cacao.
This recipe makes over 90 little bickies, if you don’t misplace your cutter! They hold up really well in an airtight container for about 10 days…if they actually manage to stay around that long. Ours don’t! Do you need more convincing to make these? They can be cut into any shape and are actually quite easy to make. The dough can be temperamental if the weather is damp, so be prepared to flour your surface that you are rolling on a little more.
I find it easiest to cut them all and remove the scraps whilst on the silpat or baking paper.
- 1 egg
- ⅓ cup coconut oil melted
- ⅓ cup honey
- 1 ¼ cups wholemeal flour
- ½ cup self raising flour
- ½ tsp bicarb soda
- 1 teaspoon vanilla
- ¼ cup cacoa powder
- Put all the ingredients in a food processor and blitz until you have a dough.
- Knead for a minute by hand.
- Refrigerate the dough for at least ½ hour.
- Preheat oven to 180 degrees.
- Roll out 5mm thick on a silpat or baking paper.
- Cut the shapes you want.
- Remove the leftovers from the silpat or baking paper and refrigerate whilst the first batch bakes. (the dough will need to be chilled before rolling and cutting again)
- Bake for 9-10 minutes.
- Roll out the second batch.
- Cool on a wire rack.