Muddy little piggy biscuits

With smile-inducing faces, these 'pigs in mud' chocolate biscuits are a great recipe to make with children, or to serve at kid's parties.

Muddy little piggy biscuits. Credit: Everyday Gourmet with Justine Schofield

• makes

  about 30

• prep

  25 minutes

• cook

  10 minutes

• difficulty

  Mid

Ingredients

Biscuits

• 250 g butter, softened
• 1 cup caster sugar
• 1 tsp vanilla
• 1 egg
• 3 cups flour
• ½ cup Cadbury Bournville Cocoa
• 1 tsp baking powder
• ½ tsp bicarbonate of soda

Icing and decoration

• 4 cups soft icing sugar mixture
• Pink food colouring
• pink marshmallows, for decorating
• milk baking chips, for decorating
• 100 g milk chocolate melts, melted, for decorating

Cooling time: at least one hour.

Instructions

1. Preheat oven to oven 180°C.
2. Cream the butter and sugar until light and fluffy and then stir in vanilla. Beat in the egg then stir in sifted flour, cocoa, baking powder, bicarbonate of soda and a pinch of salt. Turn onto a floured surface and gently knead together.
3. Working with half of the dough at a time, roll out on a floured surface until ½ cm thick. Cut shapes with a 7 cm or 8 cm round biscuit cutter and place on greased baking trays. Gather together remaining dough, gently reroll and cut more shapes.
4. Bake for 10 minutes. Cool on a wire rack for 10 minutes before lifting off onto rack to cool completely. Store in an airtight container until required.
5. To decorate, combine the icing mixture, a little water and a few drops of pink food colouring to make a spreadable consistency. Spread or pipe each biscuit with the pink icing then top each with a marshmallow for the nose. Add chocolate baking chips eyes and use melted chocolate to pipe a chocolate mouth on each. Allow to set at room temperature. Store in an airtight container until required.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.