My Bulbasaur loves to bake and he asked me to share one of his favourite recipes with you . We hope you enjoy making some Bulbasaur Biscuits!

What do I need?

170g unsalted butter
200g caster sugar
2 eggs
1 cap of vanilla essence
400g self-raising flour
1 teaspoon of salt
300g chocolate
Chocolate decorations

Mixing bowl and spoon
Weighing scales
Rolling pin
Bulbasaur cookie cutter (I used the Cuticuter ones, but you can also get similar ones on Etsy)
Baking tray
Clingfilm
Baking paper
Microwave and microwave-safe bowl for melting chocolate
Spoon or knife (pallet knife or butter knife are good)

Step #1

Cut the butter into small cubes and place in a mixing bowl. Mix in the sugar. This might be more difficult if the butter has been in the fridge!

Step #2

Add the eggs, flour, salt and vanilla essence into the butter mixture. You could sieve the flour for fewer flowery lumps. Mix well – you might want to use your hands.

You might need to add some more flour if your dough is too firm. Once a dough is formed, split in half and mould each half into flat ovals – splitting in two batches makes it easier to cook later. Wrap in clingfilm and put them in the fridge for at least one hour.

Step #3

Line a baking tray with baking paper and set the oven to 170°C (338°F).

Roll out one of your dough ovals on a floured surface to around 1/2cm-1cm thick, depending on how thick you want your biscuits to be! If you’re using the same cookie cutter as me, use the bottom part (the ‘outline cutter’ seen in the picture above) to cut a piece of dough near the edge. Leave this cut-out inside the ‘outline cutter’ and take the other part of the cutter (the part with Bulbasaur’s details on) and press lightly into the dough. It should fit exactly into the ‘outline cutter’. Be careful not to push too hard, I found it was best to push so the back of the ‘detail-cutter’ was level with the ‘outline cutter’.

Step #4

Place your Bulbasaur on the baking tray, spacing them out evenly. Put your biscuits in the oven for 8-12 minutes.

Step #5

When cooked, place on a wire rack (or an upturned baking tray lined with baking paper will do!) to cool.

Step #6

Make up your second batch, following the same steps above. Remember to wash up after they’re all done!

Step #7

To decorate, snap your chocolate to pieces in a microwave-safe bowl. Heat in the microwave in small bursts of no more than 10 seconds. In between each, take a metal spoon or knife (a butter or pallet knife are good) to stir the chocolate each time. Careful, as the bowl can get quite hot!

Once melted, carefully dip the back of each Bulbasaur biscuit in the chocolate. You might want to use your pallet knife to wipe off the excess, or spread the chocolate more evenly. Have a tissue handy to wipe chocolate from your fingers so you don’t get too much on the front! You can use all sorts of sprinkles! We went for milk chocolate (left), dark chocolate (middle), just chocolate (right) and we left some plain.

Put the biscuits in the fridge to set.

Step #8

Enjoy!