Owl Biscuits: Baking with the Kids

Owl biscuits


For the biscuits

125g slightly salted butter, softened
125g caster sugar
1 egg, beaten
1 tsp vanilla extract
250g plain flour

For the decoration

100g whole blanched almonds
100g flaked almonds, toasted
Giant white buttons
Plain chocolate chips
White chocolate, melted
Icing sugar, for dusting

Cream together the butter, sugar and gradually beat in the egg and vanilla extract. Sift and stir in the flour and mix to a fairly soft dough. Turn onto a lightly floured surface and kneed gently. Cover or wrap in cling film and chill for at least 2 hours.
Heat oven to 190* (170* fan). Roll out the dough on lightly floured surface to around 0.5cm thick. Cut into oval shapes with a cookie cutter or by cutting around a template (I used a large wooden spoon to cut around for mine)
Transfer biscuits onto a baking tray lined with baking parchment. Put different size biscuits on different trays. Place the whole almonds into the dough to create the beak and eyebrows. Bake for 8 – 14 mins until the edges turn lightly golden in colour. Leave to cool on the baking tray.
Decorate your owl biscuits with the flaked almonds for chest feathers, the white chocolate buttons and chocolate drops for the eyes. Use the melted white chocolate to stick everything down. Finally dust with icing sugar.

This is our adaptation of a recipe from GoodFood, the original can be found here:

By Darren Coleshill

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