Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Lemon grater
Mixer
Oven mitts
Rolling pin
Teaspoon
Timer
Wooden rolling pin guides
Cookie cutters
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 .
Dough
Place the butter, icing sugar, salt and egg white in a bowl, beat using the whisk on a mixer until the mixture becomes lighter in colour. Grate in a little of the lemon zest. Add the flour, mix, quickly combine to form a dough. Flatten the dough a little, cover and chill for approx. 1 hr.
To shape
In batches, roll out the dough to approx. 4 mm thick between two sheets of baking paper. Cut out the bunnies (approx. 8 cm in diameter), cut a small circle (approx. 2 cm) out of half of the bunnies, place on two baking trays lined with baking paper.
To bake
Approx. 10 mins. in an oven preheated to 180 °C (fan). Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
To fill the biscuits
Stir both jams separately until smooth, spread over the biscuit bases using a teaspoon. Dust the top half of the biscuits with icing sugar, place on top of the jam.
| Shelf life: | Store in an airtight container for approx. 1 week. |
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