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150 g Plain flour
50 g Caster sugar
1/2 ts Ground cinnamon
Grated rind of 1 orange
100 g Softened butter; cut into
-cubes
1 sm Piec ready-to-roll icing
Few drops of red food
-colouring
Flour; for dusting
FOR TWO SERVINGS OF HOT CHOC
1 cn Fresh squirty cream
1 pt Milk
1 pn Ground cinnamon
100 g Good quality dark chocolate
2 tb Sugar
Preheat oven to 350f/180c/Gas 4.
1 For the Biscuits: Place the flour, sugar, ground cinnamon and grated
orange zest into a mixing bowl and combine together with a fork.
2 Add the pieces of cut-up butter to the flour and rub in with clean
fingers, until the mixture resembles breadcrumbs. Work the dough until it
comes together in a ball and turn out onto a floured surface.
3 Roll the dough out thinly (2-3mm thick) and use a cutter to cut out as
many Pudsey Bears as you can. Gather together the trimmings and re-roll,
until all the dough is used up. Put on a baking tray with a fish slice and
bake in the oven for eight minutes.
4 Measure the milk into your mugs, leaving room for the chocolate, and pour
into a small saucepan. Add a pinch of cinnamon, place the pan over a
gentle heat and bring to the boil.
5 Grate a little of the chocolate onto a plate and set aside. Roughly chop
half the remainder with a knife and set aside a few of the pieces to make
Pudsey’s nose and buttons.
6 Whisk the chocolate pieces and sugar into the milk, until the chocolate
is all melted. Remove the biscuits from the oven and carefully transfer
them to a cooling rack with a fish slice.
7 Pop the pieces of chocolate into the warm biscuits to make Pudsey’s nose
and buttons – don’t worry about the shape as the chocolate will melt into a
neat circle. Using the ready-to-roll icing and food colouring, make
Pudsey’s eye, feet and spotty scarf and place onto the biscuits.
8 Pour the hot chocolate into a mug, pipe a swirl of cream on top, sprinkle
with the grated chocolate and serve with the biscuits on a plate dusted
with grated chocolate.
Yields
1 servings
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