Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Knife
Oven mitts
Tablespoon
Teaspoon
Timer
Whisk
small bowl
Kitchen scales
Cooking spoon (wooden)
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 .
Dough
Mix the flour, cocoa powder and salt in a bowl. Cut the butter into pieces, add to the bowl, rub together using your hands to form an even, crumbly mixture.
Using a whisk, beat the egg whites with the icing sugar and vanilla, add to the butter mixture, quickly combine to form a soft dough. Cover the dough and chill for approx. 1 hr.
Nests
Divide the dough into 30 portions, shape into balls. Line two trays with baking paper, place the balls on them. Use the handle of a wooden spoon to press a hollow into the balls.
To bake
Approx. 15 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, then leave to cool completely on a rack.
To fill the nests
Stir the jelly until smooth, spoon 1 tsp of jelly into each nest, decorate with sugar pearls.
| Shelf life: | Keep in an airtight tin for approx. 1 week. |
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