Master chef
Utensils
Apron
baking paper
Baking tray
Bowl
Mixer
Oven mitts
Rolling pin
Teaspoon
Timer
Whisk
Wooden rolling pin guides
small bowl
Disposable piping bag
Cookie cutters
Spoon
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 .
Yoghurt
Empty the yoghurt into a bowl. Rinse out and dry the yoghurt pot, use as a measuring cup.
Biscuit dough
Place the icing sugar, oil and egg in a bowl, beat for approx. 3 mins. using the whisk on a mixer. Stir in 1 tbsp of yoghurt. Combine the flour, nuts, baking powder and salt, mix into the egg mixture, combine to form a dough. Flatten the dough, cover and chill for approx. 30 mins.
To shape the biscuits
Roll out the dough in batches between two sheets of baking paper to approx. 4 mm thick. Cut out egg shapes (approx. 6 cm in diameter), place on two baking 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, leave the biscuits to cool on a rack.
To decorate
Divide the icing sugar between two small bowls. Stir approx. 2 tbsp of yoghurt into each bowl to make a thick icing. Add the food dye to one of the bowls, mix in. Using a teaspoon, spread the yellow icing over two-thirds of the surface of each biscuit, allow to dry slightly, stick on the sugar eyes, leave to dry. Transfer the white icing to a piping bag, pipe onto the remaining third and overlap slightly with the yellow icing, draw a beak using writing icing.
| Tip: | Use the remainder of the yoghurt for muesli, a dip or salad dressing. |
|---|---|
| Storage: | Keep in an airtight tin for approx. 2 weeks. |
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