Strawberry and White Chocolate Woolly Hat biscuits

Brr! It's so chilly outside. Stay at home, get baking and keep warm with this woolly hat recipe.

Brought to you by Judit Horvath from Judit Bakes

Strawberry and White Chocolate Woolly Hat biscuits - recipe by Judit Bakes


  • 100 g butter, softened
  • 50 g white chocolate, melted
  • 175g caster sugar
  • 1 egg
  • ½ tsp vanilla extract
  • 200 g self-raising flour
  • 50 g brown flour
  • 50 g cornflour
  • 85g dried strawberry, processed into powder
  • To fill and decorate
  • A small jar of strawberry jam
  • 1 punnet of small fresh strawberries
  • 200 g modelling chocolate
  • Blue and reg gel food colouring


  • Heat oven to 180C/160C fan/gas 4. Line 2-3 baking sheets with baking parchment.
  • Put the butter, melted chocolate and sugar in a bowl and whisk until light and fluffy.
  • Add the egg and vanilla, and mix well.
  • Sift together the flours, then tip into the bowl and gently mix into a dough.
  • Scrape out the and work the it carefully by hand.
  • Roll the dough into balls a little smaller than a walnut, then place on the baking sheets, a little apart to allow for spreading. Press each biscuit down with fingers.
  • Bake for 12-15 minutes until lightly golden.
  • Remove and cool on a wire rack.
  • When cool, pair them and stick together with warmed jam.

For decoration

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  • Colour two thirds of the modelling chocolate blue and one third red.
  • Roll out the blue chocolate and cut out small circles, slightly wider than the thickness of the strawberries. Cover the strawberries with blue chocolate.
  • Then roll out the red and cut stripes to wrap around the bottom of the covered strawberry.
  • Roll a small ball of red chocolate with fingers and stick on the top of the covered strawberry.
  • To perfect the finish make tiny incision with a knife tip on the surface of the hat, and stick it to the biscuit.

By Judit Horvath from Judit Bakes (

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