A Quacktastic Baking Adventure!
This week at Mallard Munch HQ, we took a joyful waddle into the world of biscuits, chocolate, and—of course—ducks. Because why bake bats when you can bake ducks, right?
I recently came across this BBC Good Food recipe for chocolate bat biscuits, and while it looked delicious, it screamed Halloween more than happy wetlands. So, I made one small change: I swapped the bat cookie cutter for a duck one. Suddenly, spooky turned into splendid.
The Biscuit Breakdown
Let’s talk dough. This recipe is deceptively simple and delivers a biscuit with the perfect balance of soft bite and firmness—think Oreo texture, but fresher and fluffier. No eggs, minimal fuss, and maximum duck-shaped joy.
Here’s why this recipe deserves your best bakeware:
- It holds its shape beautifully – perfect for cutters with cute details like wings and beaks.
- The chocolate flavour is rich but not overpowering – great with a cup of tea or a splash of pond water (not recommended).
- They store well – if they last that long…
Why Ducks?
Because ducks deserve more representation in the biscuit world, obviously. Think about it: cats, bunnies, dinosaurs… even gingerbread men get their moment. But ducks? Criminally underbaked. So I’m starting a movement: #BakeTheDuck. Will you join me?
Decoration Ideas
These biscuits are great on their own, but if you’re feeling extra, try:
- Dipping the tail feathers in melted white chocolate
- Using icing pens to add little yellow beaks
- Sprinkling edible glitter for that “just-swum-through-a-sparkle-storm” look
Whether you’re a keen birder, a chocoholic, or just someone who loves a novelty biscuit, give this recipe a go. It’s easy, it’s tasty, and it brings a whole new meaning to feeding the ducks.
Quack on, bakers. Quack on. 🦆🍪
