Mini chef
Utensils
Apron
baking paper
Baking tray
Bowl
Fork
Oven mitts
Tablespoon
Teaspoon
Timer
Cookie cutters
Kitchen scales
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 .
Raspberry mixture
Combine the cashew butter and date sweetener in a bowl.
Muesli bar mixture
Mix the oats, almond slivers, coconut flakes and salt, add to the raspberry mixture and mix together.
Biscuits
Place biscuit cutters of your desired size on a baking tray lined with baking paper. Using a teaspoon, fill the cutters with a little of the mixture. Press the mixture down and carefully remove the cutters. Shape more biscuits using the remainder of the mixture.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 160°C. Remove from the oven, allow to cool slightly, leave the biscuits to cool completely on a rack.
| Shelf life: | Store in a dry, airtight container for approx. 1 week. |
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