Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Colander
Measuring cup
Oven mitts
Pan
Paring knife
Rubber spatula
Stick blender
Tablespoon
Teaspoon
Timer
Cutting board
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 .
Squash mixture
Halve the squash, remove the seeds, cut into pieces. Cook the squash in boiling salted water for approx. 20 mins. until soft, drain well. Place the squash in a measuring cup, allow to cool slightly. Add the apricots to the squash, puree until smooth, place in a bowl.
Cookie dough
Add the butter and sugar to the squash, mix well. Mix in the cinnamon and salt. Coarsely chop the chocolate, mix with the flour, add to the mixture, combine to form a soft dough; do not knead.
To shape
Using 1 tbsp of dough per cookie, shape into balls and place on two baking trays lined with baking paper, flatten slightly. Sprinkle with the oats.
To bake
Approx. 20 mins. per tray in the centre of an oven preheated to 180°C. Remove from the oven, leave the cookies to cool on a rack.
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