Chocolate moon biscuits

Chocolate moon biscuits

1 hr Active
2 hr Total
76 kcal per piece
vegetarian
Nutritional value / piece: Fat: 5 g, Carbohydrate: 5 g, Protein: 1 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Apron
  • baking paper
  • Baking tray
  • Bowl
  • Oven mitts
  • Rolling pin
  • Tablespoon
  • Teaspoon
  • Timer
  • Wooden rolling pin guides
  • small bowl
  • Cookie cutters
  • Kitchen scales
  • Cooling rack
  • Round cutter
  • Cling film

Ingredients

60 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

Dough

225 g white flour
1 pinch salt
2 tbsp cocoa powder
1 tsp bourbon vanilla powder
200 g butter, chilled
50 g chocolate cubes
140 g ground almonds
70 g icing sugar
1 egg

To bake

1 bag dark cake icing (approx. 120 g)
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How it's done

The kids can help at the marked areas .

Dough

225 g white flour
1 pinch salt
2 tbsp cocoa powder
1 tsp bourbon vanilla powder
200 g butter, chilled
50 g chocolate cubes
140 g ground almonds
70 g icing sugar
1 egg

Mix the flour, salt, cocoa powder and vanilla in a bowl. Cut the butter into pieces, add to the bowl, rub together using your hands to form an even, crumbly mixture. Combine the chocolate, almonds and icing sugar, mix in. Beat the egg and add to the bowl, mix quickly to form a dough, cover and chill for approx. 30 mins.

To shape

On a lightly floured surface or between two sheets of baking paper, roll out the dough in batches to a thickness of approx. 7 mm, cut out crescent moons using two round cutters of different sizes, place on two baking trays lined with baking paper, chill for approx. 30 mins.

To bake

1 bag dark cake icing (approx. 120 g)

Approx. 15 mins. per tray in the centre of an oven preheated to 180°C. Remove from the oven, allow the biscuits to cool slightly on the tray, then leave to cool completely on a rack. Melt the icing in a warm bain-marie or in the microwave, cut off a small corner of the bag. Drizzle half of the icing over the biscuits in thin stripes or dip the biscuits in the icing.

Good to know
Tip: The remainder of the icing can be sealed and stored in the fridge for up to 2 weeks.
Shelf life: Keep in an airtight tin for approx. 2 weeks.
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