Sweet French fry cookies with a jam dip

Sweet French fry cookies with a jam dip

30 Min. Active
1 hr 40 Min. Total
46 kcal per piece
vegetarian
Nutritional value / piece: Fat: 2 g, Carbohydrate: 6 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
  • Knife
  • Mixer
  • Oven mitts
  • Rolling pin
  • Rubber spatula
  • Tablespoon
  • Timer
  • Wooden rolling pin guides
  • small bowl
  • Kitchen scales
  • Plastic bag
  • Cooling rack
  • Spatula

Ingredients

70 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

175 g butter, soft
100 g icing sugar
1 pinch salt
1 fresh egg
300 g white flour

Dips

3 tbsp strawberry jam
½ tbsp lemon juice
180 g vanilla yoghurt

How it's done

The kids can help at the marked areas .

Dough

175 g butter, soft
100 g icing sugar
1 pinch salt
1 fresh egg
300 g white flour

Place the butter in a bowl, add the sugar, salt and egg, beat using the whisk on a mixer until light and creamy. <Kids> Add the flour, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.

French fry cookies

On a cut-open freezer bag, roll out the dough into a rectangle approx. 7 mm thick, cover and chill for a further 30 mins. <Kids> Cut the dough into sticks (approx. 1 cm x 8 cm), place on two trays lined with baking paper.

To bake

Approx. 10 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, leave the French fry cookies to cool completely on a rack.

Dips

3 tbsp strawberry jam
½ tbsp lemon juice
180 g vanilla yoghurt

Place the strawberry jam and lemon juice in a small dish and stir until smooth. Empty the vanilla yoghurt into a small dish, serve both with the cookies.

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