Hey Duggee Stick Badge Biscuits
Anyone who has had a child in the last seven years in the UK will have heard of the genius CBeebies show Hey Duggee. It’s one of those rare kids programmes that is written with the grown-ups in mind too.
The tadpoles that go on a Gap Yaaar, subtle cultural/film references and the infamous Stick Badge episode. The series has even won a BAFTA.
If you haven’t come across Hey Duggee it’s a flat style animation where each episode lasts 7 minutes. Duggee is a big dog and childcare provider for “The Squirrels” and eclectic mix of animals. Each episode they earn a badge. The Stick Badge that aired back in 2017 now has legendary status in particular the Stick Song that the stick & Duggee rave to. You have to see it to believe it.
After watching The Stick Badge for what seemed like the 100th time L decided she wanted to make stick biscuits and this is where this recipe started.
The recipe is based on a slightly different biscuit recipe that uses cream cheese. This makes a very tasty biscuit that can be piped.
Make sure your butter is well softened before you make this recipe as it’ll be far easier to pipe.
If you don’t have a child under 7 a completely different cartoon character is probably coming to mind when you see these biscuits. Ahem.
Make sure your butter is well softened before making these biscuits. It’ll make it far easier to pipe/
- 100 g butter well softened
- 75 g full fat cream cheese
- 100 g caster sugar
- 85 g plain flour
- 15 g cocoa powder
- pretzel sticks
- green sugarpaste
- icing sugar
- edible eyes
- red food colour gel
Cream together the butter and cream cheese until fluffy then beat in the sugar.
Stir in the flour and cocoa powder. The mixture may appear dry at this point, but keep on mixing, it will come together.
When the dough is well combined put in to a piping bag with open star nozzle. To be honest you could do it without the star nozzle but it makes the biscuits look less like something else…
Squidge the dough inside the piping bag to help it warm up and be easier to pipe. Pipe the sticks on to a lined baking tray then gently push the pretzel sticks in to the dough for arms and legs.
Chill the biscuits in the fridge for 30 min. You can leave the chilling stage out, the biscuits will spread more in the oven.
Bake at 180°c (fan) for 15 minute. Allow the baked biscuits to cool on the baking tray for 5 minutes then transfer to a wire rack to cool completely.
When the biscuits are cool you can now start decorating. First mix a small amount of icing sugar with boiling water until you have a thick, sticky icing paste.
Make some leaf shapes with the green sugar paste and stick these on to the stick along with the edible eyes using the icing paste.
Now colour the remaining icing paste red and using a cocktail stick paint a mouth on the sticks.
I get my edible eyes from Sainsbury’s cake baking section. Most supermarkets now sell them