Minibeast Sugar Cookie Recipe

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Minibeast sugar cookie RECIPE

Minibeast sugar cookie RECIPE

bug biscuits

Minibeasts have never tasted so good! Did you know there are over 25,000 different types of minibeasts in the UK alone?

We're sharing one of our yummy recipes from our founder Adelle Smith's book BAKED. Follow her step by step guide on how to make these creepy crawlie biscuits. Learn how to make beautiful tie-dye butterflies and jet black eight legged friends. A perfect way to get the kids learning about Minibeasts. Why not send them out into the garden on a Minibeast Hunt whilst you wait for the dough to cool?

Minibeasts have never tasted so good! Did you know there are over 25,000 different types of minibeasts in the UK alone?

We're sharing one of our yummy recipes from our founder Adelle Smith's book BAKED. Follow her step by step guide on how to make these creepy crawlie biscuits. Learn how to make beautiful tie-dye butterflies and jet black eight legged friends. A perfect way to get the kids learning about Minibeasts. Why not send them out into the garden on a Minibeast Hunt whilst you wait for the dough to cool?

60 mins

180˚C/ 350˚F

Easy-peasy

Serves

Print

60 mins

Easy-peasy

180˚C/ 350˚F

Serves

Tools

wooden rolling pin
spider cookie cutter
butterfly cookie cutter

baking sheet
baking parchment
wire rack
non-stick mat
silicone rolling pin
paintbrush

INGREDIENTS

200g unsalted butter, softened
200g caster sugar
50g cocoa powder
350g plain flour, sifted
1 free-range egg, lightly beaten
35g black sugarpaste
5g funchsia-pink sugarpaste
25g lilac sugarpaste
5g jade-green sugarpaste
edible candy eyes
sprinkles
black, white and red icing writers
yellow mini chocolate beans
glitter icing writers (optional)

60 mins

Easy-peasy

180˚C/ 350˚F

Serves

Tools

wooden rolling pin
spider cookie cutter
butterfly cookie cutter

baking sheet
baking parchment
wire rack
non-stick mat
silicone rolling pin
paintbrush

INGREDIENTS

200g unsalted butter
200g caster sugar
50gcocoa powder
350g plain flour, sifted
1 free-range egg, lightly beaten
35g black sugarpaste
5g funchsia-pink sugarpaste
25g lilac sugarpaste
5g jade-green sugarpaste
edible candy eyes
sprinkles
black, white and red icing writers
yellow mini chocolate beans
glitter icing writers (optional)

Video tutorial

Step by step guide

Make the sugar cookies

STEP 1

Beat the butter and sugar together.   Stir in the flour, cocoa powder and egg. Using your hands form the dough into a ball, knead lightly until combined and then flatten the ball and wrap in cling film. Freezer for about 30 minutes for best results.

Tools

wooden rolling pin
spider cookie cutter
butterfly cookie cutter

baking sheet
baking parchment
wire rack
non-stick mat
silicone rolling pin
paintbrush

INGREDIENTS

200g unsalted butter, softened
200g caster sugar
50g cocoa powder
350g plain flour, sifted
1 free-range egg, lightly beaten
35g black sugarpaste
5g funchsia-pink sugarpaste
25g lilac sugarpaste
5g jade-green sugarpaste
edible candy eyes
sprinkles
black, white and red icing writers
yellow mini chocolate beans
glitter icing writers (optional)

Tools

Bunny ears template
Card or paper
Printer
Scissors
Glue stick
Cupcake cases (optional)

Extras

Printable flower template for use if you don't have cupcake cases

 

Video tutorial

Tools

2 6 inches baking tray

mixing bowl

wisk

spoon

plaette knife/spatula

INGREDIENTS

BKD Zesty Lemon cake mix

280g butter

3 eggs

1tbsp milk

blue food colouring

smarties (red, orange, yellow, green, blue)

mini white marshmallows

STEP 1

 Using the BKD Zesty Lemon Cake mix, bake 2 x 6" cakes, following the instructions on the packet.

STEP 2

When your cake is completely cool, trim them both with a bread knife until they are flat on top.

step by Step guide

Make the sugar cookies

STEP 1

Beat the butter and sugar together.   Stir in the flour, cocoa powder and egg. Using your hands form the dough into a ball, knead lightly until combined and then flatten the ball and wrap in cling film. Freezer for about 30 minutes for best results.

shape and bake

STEP 1

Preheat the oven to 180C/350F/Gas 4. Place a piece of baking parchment the size of your baking sheet on the work surface and sprinkle over a little plain flour. Knead the dough briefly, and then roll it out to around 5mm thick. Sprinkle with more plain flour whilst rolling out to prevent sticking.

STEP 2

making Spider biscuits

Take the cookie cutters and cut out your minibeast shapes. Leave the cookies on the baking parchment and transfer to the fridge for a further 20 minutes, to prevent spreading in the oven.

Bake the biscuits for 7–9 minutes, depending on size. Leave to cool a little, then transfer to a wire rack.

shape and bake

STEP 1

Preheat the oven to 180C/350F/Gas 4. Place a piece of baking parchment the size of your baking sheet on the work surface and sprinkle over a little plain flour. Knead the dough briefly, and then roll it out to around 5mm thick. Sprinkle with more plain flour whilst rolling out to prevent sticking.

STEP 2

Take the cookie cutters and cut out your minibeast shapes. Leave the cookies on the baking parchment and transfer to the fridge for a further 20 minutes, to prevent spreading in the oven.

Bake the biscuits for 7–9 minutes, depending on size. Leave to cool a little, then transfer to a wire rack.

Decorate the spider

STEP 1

Dust the non-stick mat with a little icing sugar. Roll out the black sugarpaste to about 4mm in thickness, using the silicone rolling pin. Cut out the black spider to cover your cookie.

STEP 2

Decorate the spider

STEP 1

Dust the non-stick mat with a little icing sugar. Roll out the black sugarpaste to about 4mm in thickness, using the silicone rolling pin. Cut out the black spider to cover your cookie.

STEP 2

Icing spider biscuits

Stick the sugarpaste shapes to the top of the cookies using a little water on a paintbrush or your finger, dab directly on to the biscuit. Secure by gently sweeping the pad of your index finger over the surface in a circular motion. Continue until all your spider cookies are covered.

STEP 3

Spider Biscuits

Use the icing writers to add details to your spiders. Use the white icing writer in an oval shape for the mouth, then use the red and black icing writers to add details once it has dried. Add googly eyes and sprinkles.

Stick the sugarpaste shapes to the top of the cookies using a little water on a paintbrush or your finger, dab directly on to the biscuit. Secure by gently sweeping the pad of your index finger over the surface in a circular motion. Continue until all your spider cookies are covered.

STEP 3

Stick the sugarpaste shapes to the top of the cookies using a little water on a paintbrush or your finger, dab directly on to the biscuit. Secure by gently sweeping the pad of your index finger over the surface in a circular motion. Continue until all your spider cookies are covered.

Decorate the butterfly

STEP 1

I like to use a tie-dye effect on the butterflies. Dust the non-stick mat with a little icing sugar or cornflour.

Take the fuchsia pink, lilac and jade-green sugarpaste. Push all of the pieces together gently into a ball. Now twist the ball two or three times until the colours blend a little, but are not completely mixed.

TIP: Don’t twist too many times or you’ll end up with a brown mess!

STEP 2

Decorate the butterfly

STEP 1

Tie-dye icing

I like to use a tie-dye effect on the butterflies. Dust the non-stick mat with a little icing sugar or cornflour.

Take the fuchsia pink, lilac and jade-green sugarpaste. Push all of the pieces together gently into a ball. Now twist the ball two or three times until the colours blend a little, but are not completely mixed.

TIP: Don’t twist too many times or you’ll end up with a brown mess!

Roll out the tie-dye sugarpaste to about 4mm in thickness, using the silicone rolling pin. Cut out as many butterflies as you need to cover your cookies. I like to do two or three at a time, so the sugarpaste doesn’t dry out and crack.

STEP 2

Roll out the tie-dye sugarpaste to about 4mm in thickness, using the silicone rolling pin. Cut out as many butterflies as you need to cover your cookies. I like to do two or three at a time, so the sugarpaste doesn’t dry out and crack.

STEP 3

Stick the sugarpaste shapes to the top of the cookies using a little water on a paintbrush or your finger, dab directly on to the biscuit. Secure by gently sweeping the pad of your index finger over the surface in a circular motion. Continue until all your butterfly cookies are covered.

STEP 3

Stick the sugarpaste shapes to the top of the cookies using a little water on a paintbrush or your finger, dab directly on to the biscuit. Secure by gently sweeping the pad of your index finger over the surface in a circular motion. Continue until all your butterfly cookies are covered.

STEP 4

I l ike to use a white icing writer to add details to the wings, but you can use any colour icing writer you like – glitter ones are pretty. You can add lots of glitzy sprinkles to the wing area too and finish with edible candy eyes. We’ve even seen bright green butterflies with ten eyes at our events. Get creative!
 

Recipe taken from BAKED  by Adelle Smith.

STEP 4

BKD Butterfly biscuits

I like to use a white icing writer to add details to the wings, but you can use any colour icing writer you like – glitter ones are pretty. You can add lots of glitzy sprinkles to the wing area too and finish with edible candy eyes. We’ve even seen bright green butterflies with ten eyes at our events. Get creative!
 

Recipe taken from BAKED  by Adelle Smith.

Did you have fun making minibeasts?

Why not save it to Pinterest so you can easily find it again!

Shop the proJECT

Get everything you need to make our Minibeast Cookies!

BAKED Children’s Baking Book

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Renshaw Multipack 500g

£7.63

Butterfly Cookie Cutter - 10cm

£4.89

Shop the proJECT

Get everything you need to bake our Minibeast Cookies!

BAKED Children’s Baking Book

Sold out

Wilton Candy Eyes - Pack of 50

£3.56

Renshaw Multipack 500g

£7.63

Butterfly Cookie Cutter - 10cm

£4.89


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Share your snaps to win exciting prizes!

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