Master chef
Utensils
Apron
baking paper
Baking tray
Bowl
Cutter
Mixer
Oven mitts
Paring knife
Rolling pin
Tablespoon
Teaspoon
Timer
Wooden rolling pin guides
small bowl
Cutting board
Kitchen scales
Cooling rack
Cling film
Spatula
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 .
Biscuit dough
Place the butter in a bowl, cut open the vanilla pod lengthwise, scrape out the seeds, add to the bowl. Add the icing sugar, vanilla sugar, egg and salt, beat using the whisk on a mixer until the mixture becomes lighter in colour. Mix the flour and almonds, add to the bowl, mix quickly to form a soft dough, flatten a little, cover and chill for approx. 30 mins.
To shape
On a lightly floured surface or between two sheets of baking paper, roll out the dough in batches to approx. 7 mm thick.
Cut out hearts (approx. 7 cm in diameter), place on two baking trays lined with baking paper.
To bake
Approx. 12 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.
Santa
Mix the icing sugar, water and food dye to make a thick icing. Dip the tip of the hearts in the icing, place a sugar pearl on the tip of each biscuit. Stick on two sugar eyes.
Santa's beard
Mix the icing sugar and water, spread over the lower third of the heart using a brush, sprinkle with coconut flakes, draw a nose with the writing icing, leave to dry.
| Shelf life: | Keep in an airtight tin for approx. 2 weeks. |
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