Filled reindeer biscuits

45 min. Active
2 hr 25 min. Total
193 kcal per piece
vegetarian
Nutritional value / piece: Fat: 11 g, Carbohydrate: 20 g, Protein: 3 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Apron
  • baking paper
  • Baking tray
  • Bowl
  • Mixer
  • Oven mitts
  • Rolling pin
  • Rubber spatula
  • Sieve
  • Teaspoon
  • Timer
  • Wooden rolling pin guides
  • Cookie cutters
  • Kitchen scales
  • Cooling rack
  • Spatula

Ingredients

20 pieces

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

Dough

200 g butter, soft
100 g icing sugar
1 pinch salt
1 fresh egg white
300 g light spelt flour

Fill

150 g chocolate spread
icing sugar, to dust

Decorate

1 icing for writing, black
20 chocolate buttons (red)
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How it's done

The kids can help at the marked areas .

Dough

200 g butter, soft
100 g icing sugar
1 pinch salt
1 fresh egg white
300 g light spelt flour

Place the butter in a bowl, add the icing sugar, salt and egg white, beat using the whisk on a mixer until the mixture becomes lighter in colour. Mix in the flour. Flatten the dough a little, cover and chill for approx. 1 hr.

Shape

Roll out the dough in batches between two sheets of baking paper to 4 mm thick. Cut out circles (each approx. 6 cm in diameter). Cut a small circle (approx. 3 cm in diameter) out of half of the circles, place on two baking trays lined with baking paper, chill for approx. 30 mins.

Bake

Approx. 10 mins. per tray in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.

Fill

150 g chocolate spread
icing sugar, to dust

Spread the filling over the biscuit bases. Dust the top half of the biscuits with icing sugar, place on top.

Decorate

1 icing for writing, black
20 chocolate buttons (red)

Use the writing icing to draw antlers on the biscuits. Add a Smartie for the nose.

Good to know
Shelf life: Store in an airtight tin for approx. 1 week.
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