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Piglet, Tigger and Pooh Biscuits

Use Flexible Mould - 6853

Approximate liquid capacity 300ml ( ½ pt )
The mould will hold a 2 egg sponge mixture

Biscuits

MAKES 12

Biscuits
110g ( 4oz) butter or margarine
110g ( 4oz ) caster sugar
grated rind of 1 lemon
1 egg, medium, beaten
200g ( 7oz) plain flour

Decoration ( optional )
Writing icing tubes in various colours.
Selection of small sweets

Preheat oven to 190C, 375F, Fan oven 170C, gas mark 5

Biscuits

Cut the butter into pieces and put into a large bowl. Add the sugar and lemon rind and cream together until light and creamy.

Add the egg and mix well.

Sift the flour into the mixture and mix together until a dough is formed. The dough will be fairly sticky and soft.

Dust the worktop with flour and flour your hands well.

Knead the dough into a ball, then divide the dough into 12 equal size balls.

Knead each ball until smooth.

Stand the mould on a baking tray.

Press 6 of the balls evenly into the shapes.

Bake for approximately 10 -15 minutes until the biscuits are lightly golden brown.

Leave the biscuits to cool for a few minutes in the mould, then carefully lift out each biscuit and place on a cooling rack to cool completely.

Repeat with the remaining dough.

To decorate

Decorate with the writing icing and sweets as desired

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