Master chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Cooking spoon
Knife
Lemon grater
Lemon squeezer
Mixer
Oven mitts
Rolling pin
Timer
Wooden rolling pin guides
small bowl
Cookie cutters
Kitchen scales
Cooling rack
Cling film
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 .
Dough
Place the butter in a bowl, mix in the sugar and salt. Add the egg and egg white. Using the whisk on a mixer, beat until the mixture becomes lighter in colour. Grate in the lemon zest, squeeze out 1 tbsp of lemon juice, add along with the flour. Using a wooden spoon, combine the mixture to form a dough, flatten gently. Cover the dough and chill for at least 1 hr.
To roll out the dough
On a lightly floured surface or between a cut-open plastic bag, roll out the dough in batches to approx. 7 mm thick.
To cut out the biscuits
Cut out small trees (approx. 6 cm in diameter) and large trees (approx. 9 cm in diameter), place on a baking tray lined with baking paper.
To glaze
Whisk the egg yolk and water in a small bowl, lightly glaze the biscuits.
To bake
Approx. 10 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, leave to cool completely on a rack.
Cream cheese
Mix the cream cheese and icing sugar in a bowl.
Christmas forest
Cover the biscuits with cream cheese, decorate with marzipan, pistachios, coconut flakes and sugar sprinkles.
| Shelf life: | Store the biscuits (without the cream cheese) in an airtight container for approx. 2 weeks. As soon as the biscuits are decorated, enjoy them fresh. |
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