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The Three Bears Cookies

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  Butter/Margarine 4 Ounce, softened (100 Gram)
  Caster sugar 4 Ounce (100 Gram)
  Egg 1 , lightly beaten
  Lemon 1 , rind grated
  Plain flour 10 Ounce (275 Gram)
  Mixed spice 2 Teaspoon
  Cinnamon 1 Teaspoon
  Currants 12
  Glace cherries 12
  Angelica 1 Tablespoon
  Flaked almonds 1 Tablespoon

Lightly grease two baking trays and cut out three cardboard bear shapes in graduating sizes.
Cream the butter or margarine with the sugar until very soft, light and fluffy.
Gradually add the egg, beating continuously, then beat in the lemon rind.
Sift together the flour and spices, then work these dry ingredients into the creamed mixture to make a fairly firm dough.
Knead lightly, then roll out the dough on a floured board to a thickness of 5 mml1/4m.
Using the cardboard bear shapes as a guide, cut out the dough with a knife, re rolling the trimmings, if necessary, to make two families of three bears.
Then, using a palette knife, carefully transfer the bears to the prepared baking trays, spacing the biscuits a little apart to allow room for spreading.
Decorate with currants for eyes, pieces of cherry for nose and mouth, almonds for buttons and sliced angelica for bow ties.
Bake the bears in a moderate oven (180 C, 350 F, gas 4) for 15-20 minutes, or until lightly browned.
Allow the biscuits to cool on the trays for a few minutes before carefully transferring them to a wire rack to cool completely.

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The Three Bears Cookies Recipe