Mailänderli stars

Mailänderli stars

30 Min. Active
2 hr 40 Min. Total
129 kcal per piece
vegetarian
Nutritional value / piece: Fat: 6 g, Carbohydrate: 16 g, Protein: 2 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

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

20 pieces

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

Biscuit dough

125 g butter, soft
100 g sugar
1 pinch salt
1 fresh egg
1 egg white
1 organic lemon
250 g white flour

To cut out the stars

50 g chocolate buttons

To glaze

1 egg yolk
1 tsp water

To bake

a little icing for writing

How it's done

The kids can help at the marked areas .

Biscuit dough

125 g butter, soft
100 g sugar
1 pinch salt
1 fresh egg
1 egg white
1 organic lemon
250 g white flour

<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

50 g chocolate buttons

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

1 egg yolk
1 tsp water

Whisk the egg yolk and water in a small bowl, lightly glaze the biscuits.

To bake

a little icing for writing

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.

Good to know
Shelf life: Keep in an airtight tin for approx. 2 weeks.
Purchase ingredients now

Our recommendations

Similar recipes

20170809_fooby-app-banner-de

FOOBY App: Hol dir deine perfekte Kochhilfe!

Übersichtlicher Schritt-für-Schritt-Kochmodus, ein Timer direkt im Kochmodus, eine erweiterbare Einkaufsliste und die Möglichkeit Rezepte als Weblink zu speichern, machen die kostenlose FOOBY App zu deiner perfekten Einkaufs- und Küchenhilfe.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!