Junior chef
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, ground ginger, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, honey and vinegar, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 1 hr.
Shape
Roll out the dough in batches between two sheets of baking paper to a thickness of 7 mm, cut into approx. 3 x 4 cm rectangles, place on two baking trays lined with baking paper.
Bake
Approx. 10 mins. per tray in the centre of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, leave the biscuits to cool completely on a rack.
Decorate
Pour the cake icing into a small bowl. Dip the biscuits half way into the icing, decorate with almonds, leave to dry.
| Shelf life: | Store in an airtight container for approx. 1 week. |
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