Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Cutter
Lemon grater
Lemon squeezer
Oven mitts
Rolling pin
Tablespoon
Teaspoon
Timer
Wooden rolling pin guides
small bowl
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
Mix the flour, sugar and salt in a bowl. Cut the butter into pieces, add to the bowl, rub together using your hands to form an even, crumbly mixture. Grate the zest from the lemon. Beat the egg, add together with the vanilla and lemon zest, mix quickly to create a soft dough (do not knead). Cover and refrigerate for approx. 30 mins.
Shape
Roll out the dough in batches between two sheets of baking paper to 7 mm thick. Cut out egg shapes (approx. 6 cm in diameter), place on a baking tray lined with baking paper.
To bake
Approx. 10 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, leave the biscuits to cool on a rack.
Decorate
Mix the icing sugar and lemon juice in a bowl to make a thick icing. Spread the icing on the biscuits using a teaspoon, decorate with hundreds & thousands, leave to set.
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