Master chef
Utensils
Apron
baking paper
Bowl
Lemon grater
Lemon squeezer
Pan
Paring knife
Rolling pin
Tablespoon
Wooden rolling pin guides
Cutting board
Kitchen scales
Cutter
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 .
Oil
Melt the oil in a small pan, pour into a bowl, allow to cool slightly.
Mixture
Roughly chop the apricots and mangoes, place in a food processor along with the almonds and water, season with salt.Grate in the lime zest, squeeze in 2 tbsp of lime juice, add the coconut oil, mix until smooth, compact and malleable.
To shape
In batches, roll out the biscuit dough to 1 cm thick between two sheets of baking paper, sprinkle both sides with coconut flakes. Cut the dough into diamonds.
| Shelf life: | Keep in an airtight tin for up to 2 weeks. |
|---|
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