Mini chef
Utensils
Apron
baking paper
Baking tray
Brush
Oven mitts
Paring knife
Rolling pin
Tablespoon
Teaspoon
Timer
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 .
Palmiers
Unroll the pastry, sprinkle with sugar and roll with a rolling pin. Cut a strip (approx. 5 cm) from the long edge, roll up lengthwise. Roll up the remainder of the pastry from the short edge, cover and chill the rolls for approx. 20 mins.
Shape
Cut the thick roll of pastry into 20 rounds, place on a tray lined with baking paper. Cut the thin roll of pastry into 40 rounds. Brush the small pastry circles with a little water, attach them to the large circles as ears, press on gently.
Bake
Approx. 20 mins. in the centre of an oven preheated to 220 °C. Remove from the oven, leave to cool on a rack.
Decorate
Place the icing sugar, cocoa powder and water in a small bowl, mix to make a thick icing. Using a teaspoon, dot the icing onto each biscuit as a nose. Use the writing icing to draw eyes on the biscuits. Leave the icing to dry.
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