Equipment
- 1 8X8 square tine
Ingredients
- 135 g Butter Room Temperature
- 45 g Caster Sugar
- 135 g Plain Flour
- 45 g Cornflour
- 25 g Milk Chocolate
Instructions
- Preheat oven to 180c. First whip the room temperature butter with a paddle attachment.
- Now add the caster sugar and whip for 2 minutes until the butter turns light yellow in colour nearly white. Now go ahead and sift in the corn flour and plain flour.
- Mix flour in with spatula until just combined. Fill dough in a piping bag with a small, closed star nozzle.
- To pipe thepoodle. Pipe the ears in towards the head. Then pipe a rosette on top. Pipe astar for the muzzle then the back feet inwards and two long front legs. Then bakein the oven for 10 minutes until just golden brown. You can create other shapeslike bears or an original rosette shape.
- Using some melted chocolate pipe the dots for the eyes and nose. And a cute little bow. The bears have need a smile. And the rosette biscuits get sandwiched together.