Mini chef
Utensils
Apron
Bowl
Oven mitts
Paring knife
Rösti grater
Scissors
Tablespoon
Teaspoon
Timer
Cutting board
1 loaf tin (approx. 30 cm), lined with baking paper
Kitchen scales
Cooking spoon (wooden)
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 .
Mixture
Halve the pear, remove the seeds, grate, place in a bowl. Add the pear syrup and oil, mix.
Add the oat flakes and all the remaining ingredients, mix well. Transfer the mixture to the prepared tin and smooth down.
To bake
Approx. 35 mins. in the lower half of an oven, preheated to 160 °C. Take out, cool slightly, remove from the tin and leave to cool on a rack, cut into 10 bars.
To decorate
Melt the cake icing in a bain-marie or microwave. Cut open the bag, pour the chocolate into a bowl. Dip the bars half way into the icing, leave to dry on a rack.
Draw on two dots with the sugar-decorating pen. Place 2 sugar eyes on each, press down a little and leave to dry.
| Shelf life: | Store in an airtight container for approx. 4 days. |
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