Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Cooking spoon
Lemon grater
Mixer
Oven mitts
Rolling pin
Timer
Wooden rolling pin guides
small bowl
Cookie cutters
Kitchen scales
Cooling rack
Cling film
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
<Kids> Place the butter in a bowl, mix in the sugar and salt. Using the whisk on a mixer, beat in the egg and egg white until the mixture becomes lighter in colour. Grate in the lemon zest, add the flour, bring together with a wooden spoon to form a dough, flatten a little. Cover the dough and chill for min. 2 hrs.
To shape
Roll out the dough to a thickness of approx. 7 mm thick. between two sheets of baking paper or on a lightly floured surface.
To cut out the stars
Cut out large stars (approx. 8 cm in diameter), place on a tray lined with baking paper. Place chocolate candies in the centre of the stars, fold in two tips so that they touch slightly.
To glaze
Whisk the egg yolk and water in a small bowl, lightly glaze the biscuits.
To bake
Approx. 10 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool completely on a rack. Draw eyes and a mouth on one of the tips using writing icing.
| Shelf life: | Keep in an airtight tin for approx. 2 weeks. |
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