Cookie rusk bears Recipe

 

 

This is a very easy, delicious, and cute Rusk.

 

 

 

 

 

Cookie rusk bears Recipe

 

ingredients

serving16(original recipe makes 16 rusk bears)

15cm/5,9in baguette

40g/1,4oz cake flour

40g/1,4oz almond powder

50g/1,8oz caster sugar　

40g/1,4oz butter(room temperature)

 

for icing

white of egg

black cocoa powder

icing sugar(powdered sugar)

 

1.Make the cookie dough. Put butter into a bowl and mix it thoroughly with a spatula, making it smooth. Add sugar and mix together thoroughly.Add almond  powder and mix some more.Add flour, mix together again,then shape up the entire dough.Plastic wrap the dough and let it rest in the refrigerator for an hour.  

 

2.Slice a baguette that is 15 cm(5,9in) in length into 16. Lay baking sheet on the baking tray and line up the baguettes on top.After baking for 15minutes in an oven preheated at 110℃(230F),put them on a cooking rack and let them cool.

 

 

3.Take the dough out from the refrigerator and split into 16 even pieces. Using your hands, lightly attach the dough onto the baguettes.As for the ear portion,make small balls and attach.

 

4.Pre-heat at 140℃

(280F) and bake for 25 minutes.Put the baked rusk onto a cooling rack and cool off.Create the eyes and nose of the bears using icing. I left out the amount of the icing since only a small amount is used.

Mix egg-whites with icing(powdered) sugar. The weight of the egg-whites should be 15% of the weight of the icing(powdered) sugar. Add a small amount of black cocoa powder to add color,

and mix thoroughly. Put into the bag that was introduced in this post   http://edible-bears.blogspot.jp/2014/03/cheesecake-bears-recipe.html and squeeze out to add eyes and noses to the rusk.

 

 

Baking times and the temperature of the oven will differ according to the model, so please make adjustments accordingly.
Because this blog translates Japanese in a translation site and writes it, there may be the place where a sentence is wrong sorry.

Thank you for reading this to the end.