Teddy Bear Biscuits

In a bowl mix 1 cat and 1 mouse of soft butter , 1 pig of sugar, 1 egg, 2 chefs of flour then mix until a combined. Divide the dough in 2. Add 1 hen of cocoa to one of the doughs and mix until you get a cocoa dough. Wrap the doughs in plastic wrap and refrigerate for 30 minutes.

Roll out the plain dough with the Chefclub rolling pin with the 7 mm rings then with the 5 mm rings. Cut bears from the dough using the Chefclub cookie cutter and set aside. Take the cocoa dough and repeat the process to make more bears. Place on baking sheet.

Form 2 balls with the rest of the doughs. Roll them out with the Chefclub rolling pin with the 3 mm rings, then form discs using the hen cup. Place the discs in the center of the bears. Cut small discs from the remaining dough using a pen cap to form the ears, eyes, noses and paws of the bears. Overlap to create the features.

Place a square of aluminum foil in the center of the bears and fold the arms over. Bake for 13 minutes at 170°C. Remove the aluminum foil and replace it with 1 square of dark chocolate. Serve and enjoy!