Santa biscuits

1 hr Active
1 hr 54 min. Total
171 kcal per piece
vegetarian
Nutritional value / piece: Fat: 9 g, Carbohydrate: 19 g, Protein: 3 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

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

22 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

175 g butter, soft
1 vanilla pod
1 parcel vanilla sugar
75 g icing sugar
1 fresh egg
1 pinch salt
300 g half-white flour
50 g shelled ground almonds

Santa

80 g icing sugar
1 tbsp water
a little red food colouring
some sugar pearls
44 sugar eyes

Santa's beard

30 g icing sugar
1 tsp water
40 g coconut flakes
1 icing for writing (red)
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How it's done

The kids can help at the marked areas .

Biscuit dough

175 g butter, soft
1 vanilla pod
1 parcel vanilla sugar
75 g icing sugar
1 fresh egg
1 pinch salt
300 g half-white flour
50 g shelled ground almonds

Place the butter in a bowl, cut open the vanilla pod lengthwise, scrape out the seeds, add to the bowl. Add the icing 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

80 g icing sugar
1 tbsp water
a little red food colouring
some sugar pearls
44 sugar eyes

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

30 g icing sugar
1 tsp water
40 g coconut flakes
1 icing for writing (red)

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.

Good to know
Shelf life: Keep in an airtight tin for approx. 2 weeks.
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