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Pudsey Bear Cookies

Pudsey Bear Cookies

Recipe Submitted By: bakingmad

The sweetest little bear cookies that would put a smile on every child's face. Click this link to download your free pudsey cutter. PUDSEY BEAR CUTTER

Preparation Time	1 hour 20 minutes
Baking Time	12 minutes
Portions	2
Skill Level	Easy
Average Rating

Pudsey Bear Cookies Ingredients

225 grams	Unsalted Butter softened
225 grams	Golden Caster Sugar (Billington's)
500 grams	Plain White Flour (Allinson Nature Friendly)
2	Free Range Eggs Large
0.50 tsp	Vanilla Extract (Nielsen Massey)
1 tsp	Baking Powder

Additional Ingredients

For the decoration:

	White Ready To Roll Icing (Silver Spoon Create)
	Writing Icing (Silver Spoon Create) Black, Red, Green, Yellow, Blue

This recipe uses

How to make Pudsey Bear Cookies

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Sieve together the flour and baking powder into a bowl and set aside. In a large bowl cream the butter and sugar until pale, then beat in the eggs and vanilla extract. Add the flour and mix until a smooth dough is formed.
Wrap the dough in cling film and chill in the fridge for at least 1 hour.
Preheat the oven in 170°C/ 150°C fan assisted/ Gas 3.
Roll out the dough until it is 5mm think. Cut out the cookies into the shape of Pudsey bear and place them on a non stick baking sheet. Roll up the trimmings and repeat until all the dough is used.
Bake in the oven for 10-12 mintues, until golden brown.
To decorate Pudsey, use the ready to roll white icing and cut out a piece in the shape of his patch, place this over his face, next use the black writing to carefully follow the outline of the bear, drawing in his arms and feet, and also his eye, nose and month. Finally use the remaining icing colours for the spots on his patch.

Reviews

Read all reviews (1) | Average rating: 4 stars

"I've never used this recipe before, but I felt four eggs is too much. The dough is way to sticky, and hard to roll. However they tasted really nice."

17-11-2011 | Author: abigail_megann | 4 stars

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