Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Mixer
Oven mitts
Paring knife
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
Cooling rack
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 and icing sugar in a bowl, mix using the whisk on a mixer. Add the egg and continue to mix until the mixture becomes lighter in colour. Add the nuts, flour, cinnamon, powdered cloves and salt and mix. Cover the dough and chill for approx. 15 mins.
Shape
Divide the dough by hand into walnut-sized balls and place on two baking trays lined with baking paper. Use a finger to make small depressions in the middle of the biscuits.
Stir redcurrant jelly in a small bowl until smooth, fill the depressions with a teaspoonful of jelly. Beat the egg with a fork, glaze the edges of the biscuits.
Bake
For approx. 15 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, leave the biscuits to cool completely on a rack.
| Shelf life: | Can be stored in an airtight container for approx. 4 days. |
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