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.

Image credit: OLYMPUS DIGITAL CAMERA
Brought to you by Judit Horvath from Judit Bakes

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

Ingredients

  • 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

Method

  • 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

  • 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 (juditbakes.com)


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