Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Flat grater
Mixer
Oven mitts
Pan
Paring knife
Peeler
Rubber spatula
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 .
Cookie dough
Peel and finely grate the carrots. Place the butter in a bowl, add the sugar and salt, beat using the whisk on a mixer. Add the eggs, continue to beat until the mixture becomes lighter in colour. Add the carrots, mix. Add the flour and all the other ingredients up to and including the nutmeg, mix with a rubber spatula to form a dough.
Cookies
With wet hands, shape the mixture into approx. 20 balls. Place on two baking trays lined with baking paper, leaving plenty of room between each ball, flatten the balls a little.
Bake
Approx. 15 mins. in an oven preheated to 180 °C (convection). Remove from the oven, allow to cool slightly, leave the cookies to cool completely on a rack.
Chocolate
Break the chocolate into pieces, place in a thin-sided bowl. Suspend over a gently simmering bain-marie; the bowl must not touch the water. Melt the chocolate, stir until smooth, pour into a small bowl.
Decorate
Spread the chocolate on top of the cookies using a teaspoon. Coarsely chop the hazelnuts, spread on top of the chocolate before it sets, leave to dry.
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