Tiny teddies chocolate version

Adapted from:

http://www.trtlmt.com.au/chocolate-teeny-teddies/

Ingredients:

80g butter, cubed

2 tablespoons cocoa powder

100g sugar

40g honey

1/2 teaspoon vanilla bean paste

170g plain flour

65g self raising flour

1/2 teaspooon bi carb soda

Method:

1. Place butter, sugar, honey and vanilla into bowl.
2. Melt at 100 degrees, speed 2 for 5 minutes.
3. Add remaining ingredients.
4. Mix on speed 3 for 45 seconds or until well combined.
5. This will be a sticky, wet dough. It firms upon cooling however.
6. Remove dough from bowl or saucepan and place onto a silicone mat in a rectangle shape to cool slightly, approximately 5 minutes. Be careful as this will be hot. Do not put it in the fridge or leave it too long as it will be harder to work with.
7. Preheat oven to 180 degrees. Line two large baking trays with baking paper.
8. Once dough is slightly cooled and easy to work with, roll out into a thin rectangle about 2mm in thickness. When I roll, I lift and flip it over a few times whilst rolling to ensure its an even roll. Work gently and slowly when lifting and flipping.
9. 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.
10. Using a small teddy cutter cut shapes from the dough. You may choose to cut and then place the teddy on the tray or you may chose to cut them all at once then peel away from the mat and put on the tray. You can see both options in the blog photo.
11. Cut as many from the first batch us possible. As the dough cools it is harder to roll. Warm for 15-30 seconds in the microwave if it dries or cool too much.
12. These will only need to bake for 5-8 minutes or so. Watch them very carefully. You want them slightly browned and a crunch to them. Do not overcook though. Burnt chocolate is not tasty. Every oven varies so watch them