Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Cutter
Mixer
Oven mitts
Rubber spatula
Tablespoon
Wooden rolling pin guides
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Dough
Mix the flour and sugar in a bowl. Cut the butter into pieces, add to the bowl, rub together using your hands to form an even, crumbly mixture. Roll out the dough between two sheets of baking paper to a thickness of approx. 4 mm, chill for approx. 30 mins.
Turtles
Beat the egg whites and salt until stiff using the whisk on a hand mixer, gradually add the sugar, continue to beat briefly. Mix the nuts into the egg whites in stages. Cut out 6 turtles with heads and legs (each approx. 6 cm in diameter), transfer to a baking tray lined with baking paper. Spread the jam in the middle.
Cut 6 circles (each approx. 6 cm in diameter) out of the chilled dough and place on the body of each turtle.
To bake
Approx. 20 mins. in the centre of an oven preheated to 180°C.
Turtles
Add sugar eyes to the heads using writing icing.
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