The Three Bears Cookies Recipe
Ingredients
| 100 g/4 oz butter or margarine, softened | ||
| 100 g/4 oz caster sugar | ||
| 1 egg, lightly beaten | ||
| Grated rind of 1 lemon | ||
| 275 g/10 oz plain flour | ||
| Mixed spice | 2 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Decoration | ||
| 12 currants glace cherries | ||
| Angelica flaked almonds | ||
Directions
Lightly grease two baking trays and cut out three cardboard bear shapes in graduating sizes.
Cream the butter or margarine with the sugar until very soft, light and fluffy.
Gradually add the egg, beating continuously, then beat in the lemon rind.
Sift together the flour and spices, then work these dry ingredients into the creamed mixture to make a fairly firm dough.
Knead lightly, then roll out the dough on a floured board to a thickness of 5 mml1/4m.
Using the cardboard bear shapes as a guide, cut out the dough with a knife, re rolling the trimmings, if necessary, to make two families of three bears.
Then, using a palette knife, carefully transfer the bears to the prepared baking trays, spacing the biscuits a little apart to allow room for spreading.
Decorate with currants for eyes, pieces of cherry for nose and mouth, almonds for buttons and sliced angelica for bow ties.
Bake the bears in a moderate oven (180 C, 350 F, gas 4) for 15-20 minutes, or until lightly browned.
Allow the biscuits to cool on the trays for a few minutes before carefully transferring them to a wire rack to cool completely.
Cream the butter or margarine with the sugar until very soft, light and fluffy.
Gradually add the egg, beating continuously, then beat in the lemon rind.
Sift together the flour and spices, then work these dry ingredients into the creamed mixture to make a fairly firm dough.
Knead lightly, then roll out the dough on a floured board to a thickness of 5 mml1/4m.
Using the cardboard bear shapes as a guide, cut out the dough with a knife, re rolling the trimmings, if necessary, to make two families of three bears.
Then, using a palette knife, carefully transfer the bears to the prepared baking trays, spacing the biscuits a little apart to allow room for spreading.
Decorate with currants for eyes, pieces of cherry for nose and mouth, almonds for buttons and sliced angelica for bow ties.
Bake the bears in a moderate oven (180 C, 350 F, gas 4) for 15-20 minutes, or until lightly browned.
Allow the biscuits to cool on the trays for a few minutes before carefully transferring them to a wire rack to cool completely.
Chef
