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125g butter (room temperature)
125g caster sugar
1 free-range organic egg (small)
1 teaspoon vanilla extract
300g (Zeeland) flour
1/2 teaspoon baking powder
Decoration
180g chocolate milk- and/or dark
chocolate sprinkles
Our hedgehog lantern is all ready for November 11th, and we are looking forward to taking it outside tonight. Yesterday, we read a beautiful new picture book that fits November perfectly: St. Martin and the Little Bear. Today we are reading it to the little monsters again, and we are baking hedgehog cookies to go with it, delicious with chocolate. Then we'll already have a little party this afternoon after school, to shorten the waiting time until the parade starts ;)))
Here is how to make hedgehog cookies with chocolate
Place the butter and sugar in the mixer.
Mix until creamy and beat in the egg.
Beat the mixture until well combined.
Mix the vanilla into the mixture as well.
Gradually sift in the flour and baking powder.
Fold it in until coarsely combined.
Knead it briefly by hand until smooth.
Clean the bowl.
Lightly coat the bowl with oil.
Place the dough in the bowl.
Cover the bowl and place in the fridge.
Let the dough rest for an hour and then knead it briefly
Preheat the oven to 175°C and place waxed paper on the baking tray
Roll the dough to 1/2 - 1cm thickness.
Cut out the hedgehogs.
Place the hedgehogs on the baking tray.
Bake the biscuits for 12 - 15 minutes.
Remove the hadgehogs from the oven when the edges turn golden brown and leave the biscuits on the baking tray for 5 to 10 minutes
Then move the biscuits to a wire rack to cool completely.
How to decorate the hedgehogs with chocolate
Chop the chocolate into small pieces, we make 2 flavours.
Melt the chocolate au bain marie (on a small pan of hot water).
Dip them into the chocolate, tap them off on the edge of the bowl.
Place the biscuits on a wire rack so the chocolate can set.
Roll little eyes from fondant icing and press them on the hedgehogs
Scatter chocolate sprinkles over the wet chocolate.
Allow the chocolate to set at room temperature.
Enjoy your cute biscuits and have a happy St Martin's Day!