Reindeer biscuits

30 min. Active
52 min. Total
115 kcal per piece
vegetarian
Nutritional value / piece: Fat: 5 g, Carbohydrate: 16 g, Protein: 2 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
  • Rubber spatula
  • Tablespoon
  • Timer
  • small bowl
  • Kitchen scales
  • Cooling rack

Ingredients

24 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
175 g sugar
1 pinch salt
1 egg
200 g white flour
2 tbsp cocoa powder

To decorate

48 mini salted pretzels
48 sugar eyes
24 chocolate buttons (red)
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How it's done

The kids can help at the marked areas .

Biscuit dough

125 g butter, soft
175 g sugar
1 pinch salt
1 egg
200 g white flour
2 tbsp cocoa powder

<Kids> Place the butter in a bowl, mix in the sugar and salt. Whisk in the egg, continue to beat using the whisk attachment on a mixer until the mixture becomes lighter in colour. Combine the flour and cocoa, add to the bowl, mix to create a dough – do not knead.

Shape the dough into 24 balls. Place the balls on two trays lined with baking paper, flatten slightly (approx. 7 cm in diameter).

To decorate

48 mini salted pretzels
48 sugar eyes
24 chocolate buttons (red)

Into each biscuit, press 2 pretzels for antlers, 2 sugar eyes and 1 chocolate button for the nose.

To bake

Approx. 11 mins. per tray in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, place the biscuits on a cooling rack and leave to cool completely.

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