Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Cutter
Measuring cup
Mixer
Oven mitts
Piping bag
Rolling pin
Rubber spatula
Tablespoon
Timer
Wooden rolling pin guides
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 along with all the other ingredients up to and including the salt, mix well using the whisk on a mixer. Combine the flour, cocoa powder and oats, add to the bowl, quickly combine to form a soft, smooth 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. 4 mm thick. Cut out different shapes (e.g. stars, approx. 3, 5 and 7 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.
Meringue mixture
Beat the egg white with the salt until stiff. Gradually add the sugar, continue beating until the egg white is glossy and very stiff. Transfer the beaten egg white to a disposable piping bag, cut off the tip.
Christmas tree biscuits
Layer three different sized stars on top of each other, alternating with layers of the meringue mixture to make a tree,serve immediately.
| Tip: | Sprinkle some desiccated coconut on top of the chocolate Christmas trees. |
|---|---|
| Shelf life: | Without the meringue mixture, the biscuits will keep in an airtight container for approx. 2 weeks. As soon as the Christmas trees have been made, enjoy the biscuits fresh. |
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