Master chef
Utensils
Apron
baking paper
Baking tray
Bowl
Mixer
Oven mitts
Rolling pin
Rubber spatula
Sieve
Teaspoon
Timer
Whisk
Wooden rolling pin guides
small bowl
Cookie cutters
Kitchen scales
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
Place the butter in a bowl, add the sugar, vanilla, salt and egg white, beat using the whisk on a mixer until the mixture becomes lighter in colour. Mix in the flour. Flatten the dough a little, cover and chill for approx. 1 hr.
To shape
On a lightly floured surface or between two sheets of baking paper, roll out the dough in batches to approx. 4 mm thick. Cut out circles or bears (each approx. 6 cm in diameter), place on two baking trays lined with baking paper. Cut little shapes out of half of the dough, chill for approx. 30 mins.
To bake
Approx. 10 mins. per tray in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
To fill
Stir the jam until smooth, spread over the biscuit bases. Dust the top half of the biscuits with icing sugar, place on top of the jam.
| Tip: | Fill with your favourite jam or different types of jam. |
|---|---|
| Shelf life: | Store in an airtight container for approx. 1 week. |
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