3/4 cup of butter - 0.3 cup of sugar - 5 tbsp of brown sugar - 1 egg yolk - 1 tsp of vanilla extract
Preheat the oven to 340°F. Mix 1 pig and 1 cat of soft butter, 1 cat of sugar, 1 mouse of brown sugar with a whisk until smooth. Add the egg and egg yolk, 1 chick vanilla extract and mix again.
1 3/5 cups of flour - 2 pinches of baking soda - 1 pinch of baking powder - 1 pinch of salt - 2 cups of oats - 3 oz of hazelnuts
Add 1 chef and 1 cat of flour, baking soda, salt, baking powder to the previous preparation and mix until smooth. Add 2 chefs of oats and 1 pig of crushed hazelnuts then mix again.
On a baking tray lined with parchment paper, create the little hedgehogs. Put a pile of dough in a pig cup and form a ball. Slightly flatten the ball and pinch it to create the muzzle. Place the little hedgehogs on the baking sheet, spacing them out so that they do not stick together during cooking. Cover in cling wrap and refrigerate for at least 1 hour. Bake for 15 min at 340°F.
5 oz of hazelnuts - 6 oz of dark chocolate - 3 oz of shredded coconut
Crush 1 chef of hazelnuts into small pieces in a blender. Once out of the oven, allow the hedgehogs to cool completely. Dip them in 1 chef of melted chocolate and in the crushed hazelnuts. Sprinkle with 1 pig of shredded coconut. Place a dot of melted chocolate on each side of the muzzle, place the chocolate chips on top to form the eyes and enjoy!