Christmas Bear Cookies

By Margarita Lee


150g butter
40g fine sugar
50g cornflour
125g cake flour/low protein flour
25 almond flour
30g egg white
1/4 tsp salt
1/2 tsp vanilla extract
few drops red food colouring


  1. Sift cake flour, cornflour and almond flour until well combined, keep aside.
  2. Place softened butter and sugar into a large mixing bowl.
  3. Mix, using a hand mixer or stand mixer, on medium speed 1-2 minutes, or until the butter mixture is pale yellow, light and fluffy. Use a rubber spatula to scrape the sides of the bowl once or twice while mixing.
  4. Add egg white in 2-3 times, beating well each time. Add in salt and vanilla extract.
  5. Continue adding the sifted flour mixture at the low or medium speed until well combined or until the batter is smooth, creamy, and lump free.
  6. Take 40g of the batter, add the right amount of red food colour for a bright red and stir well.
  7. Roll out the dough into desired shape.
  8. Place the red batter in an icing bag with a piping nozzle and pipe the head, eyes and ears of the bear and follow with the red hat.
  9. Bake in a preheated oven at 160-165°C for 13 -15 minutes.
  10. Remove from the oven and place on a wire rack to cool
  11. Melt white and dark chocolate to decorate the bear’s eyes, nose and pom-pom in the Christmas hat.

Note: use the 8 or 10 point icing bag nozzle tip to pipe your biscuits.

Show More

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button