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The Munchstache of Dr John H. Watson

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I couldn’t resist. I had to make edible Johnstaches. These are made with rich, dark chocolate, but ultimately, any biscuit dough you can use a cutter on works. The chocolate ones are my favourite though.

The Johnstache

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  • 150g of dark chocolate
  • 250g of flour + extra for dusting
  • 3 tbsp Dutch cocoa
  • 75g icing sugar
  • 125g cold butter
  • 1 Egg
  1. Chop the chocolate and melt over a bain-marie. Combine 250g of flour, the cocoa and the icing sugar. Add cubed butter, the egg and two tbsp of the melted chocolate. First knead with a dough hook, then with your hands until smooth. Wrap in cling film and store it in a cool place for 30 minutes
  2. Line two oven trays with baking parchment and pre-heat the oven (200°C/fan 175°C). Use a rolling pin to flatten the short pastry on a lightly floured surface (about 5 mm thickness). Use the moustache biscuit cutters (or any other) to cut out moustaches. If you have a cookie stamp on your cutters, lightly dust them with flour before using them. If the pastry becomes too warm, pop it in the fridge for a few minutes until it becomes firm again.
  3. Bake the biscuits for about ten minutes and then cool on a wire rack. This recipe yields about 25 Johnstaches.
  4. Re-heat the chocolate and transfer it into a squeezy bottle (a freezer bag with a small corner cut off will do the trick as well). Decorate the biscuits with the chocolate and leave to cool.
      For the shape, I used my moustache biscuit cutters, which I found on Amazon. If you don’t feel like spending £10 on biscuit cutters and only make a small batch, you can print out a moustache graphic, transfer it onto cardboard and cut around it on the dough with a knife. You can also put them on wooden skewers before baking (just carefully push the skewers through the middle), so you can have some fun with them before eating! Makes a good treat for the Series 3 viewing ;)