Tiny Teddies For Kids

  • Servings : 12
  • Prep Time : 30m
  • Cook Time : 6m
  • Ready In : 40m

Homemade tiny teddies for kids

A well-meaning Grandma (thanks Mum!) always has a pantry full of snacks. So when my kids are over at ‘Nan’s’ they raid it. The latest addition was teddy biscuits. And since they are now requesting them all the time – and i’m pretty sure they love the teddy shape more than the biscuit – decided to make my own. I wanted something fast and foolproof with a fleck of chocolate through them, I used crushed hard shelled Easter eggs – though you can leave this out. They make a wonderful addition to the lunchbox, too.

I use these teddy bear cutters which come in a pack of three small, medium, large. They make cutting really easy and you can mix up the size to suit: Pme Teddy Bear Cutters, Small, Medium, Large Sizes, Set Of 3

We also have a TEENY TEDDIES recipe in the HEALTHY SNACKS section our book Raising a healthy, happy eater that includes chocolate and vanilla flavours.

Note: dairy free if using a dairy free chocolate.

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  • 60g butter, melted
  • 1/3 cup caster sugar
  • 1 egg
  • ½ tsp pure vanilla extract
  • 1 ¼ cups plain wholemeal flour
  • ½ tsp baking powder
  • ¼ cup crushed chocolate (optional)


Step 1

Grab yourself a large bowl and whisk together the melted butter, sugar, eggs and vanilla until well combined. Stir in the flour, baking powder and chocolate if using. Mix with a wooden spoon until a soft dough forms.


Step 2

Roll the dough into a disc shape, wrap in plastic wrap and place in the fridge or freezer for 20 minutes to harden.

Step 3

Preheat oven to 200ºC (180 ºC fan forced) and line a baking tray with baking paper. -

Step 4

Use a floured rolling pin to roll out the dough on a piece of baking paper – this will help it not stick to the bench. Roll until about ½ cm thick. Work quickly to cut out shapes using your teddy bear cookie cutter. -

Step 5

Place on the baking tray and bake in the preheated oven for 6 minutes or until golden. Remove from oven and allow to cool and harden.

Step 6

Storage: keep in an airtight container for up to 5 days. Alternatively, freeze individual portions for up to 2 months. -



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Recipe Comments

  1. posted by Susan on August 7, 2021

    Where did you get the tiny teddy cookie cutter shape from?



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