Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Measuring cup
Oven mitts
Paring knife
Rolling pin
Scissors
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Cooking spoon (wooden)
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 .
Mixture
In a bowl, mix the flour with all the other ingredients up to and including the salt. Pour in the water and oil, combine with a wooden spoon to form a compact mass, leave to stand for approx. 15 mins.
Crispbread
Roll out the mixture (approx. 2 mm thick) between two sheets of baking paper, slide onto a baking tray. Remove the top sheet of baking paper.
Bake
Approx. 30 mins. in the centre of an oven preheated to 160 °C. Remove from the oven, allow to cool slightly, slide onto a cooling rack and leave to cool completely. Break the crispbread into pieces.
Radish muesli
Trim the radish greens so that the root is still clearly visible. Cut a thin base lengthwise from the radishes, cut this slice in half lengthwise (for the ears), set aside. Place the radishes on the resulting cut surfaces, make a crosswise incision on the front at the top. Insert the ears into the groove, insert 2 sunflower seeds into the radishes for eyes.
Serve
Spread the cream cheese on top of the crispbread, trim the cress and sprinkle on top with the radish muesli.
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