Mini chef
Utensils
Apron
baking paper
Baking tray
Bowl
Cooking spoon
For 4 mugs, approx. 200 ml each
Lemon grater
Measuring cup
Mixer
Oven mitts
Pan
Rolling pin
Rubber spatula
Teaspoon
Timer
Whisk
Cookie cutters
Kitchen scales
Cooling rack
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 .
Biscuit dough
Place the butter, sugar, egg and salt in a bowl, mix using the whisk on a mixer until the mixture becomes lighter in colour.
Grate in a little zest from the lemon, mix the flour, gingerbread spice and baking powder together, add to the bowl and mix in, cover and chill for approx. 30 mins.
To shape
In batches, roll out the dough to a thickness of approx. 4 mm between two sheets of baking paper or on a lightly floured surface, cut out shapes of your choice, place on two trays lined with baking paper.
To bake
Approx. 9 mins. in an oven preheated to 180°C (convection). Remove from the oven, leave the biscuits to cool on a rack.
Hot chocolate
Bring the milk to the boil in a pan while stirring. Remove the pan from the heat. Break the chocolate into pieces, add to the milk along with the gingerbread spice, melt while stirring, pour into cups. Serve with the gingerbread biscuits.
| Tip: | Decorate the biscuits with white writing icing. |
|---|
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