Master chef
Utensils
Apron
baking paper
Baking tray
Bowl
Fork
Knife
Oven mitts
Paring knife
Teaspoon
Timer
Cutting board
Kitchen scales
Cooling rack
Toothpick
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
In a bowl, mix the flour with all the other ingredients up to and including the salt. Cut the butter into pieces, add to the bowl, rub together using your hands to form an even, crumbly mixture. Beat the egg, add, combine quickly to form a soft dough.
To shape
Divide the dough into 20 portions, shape into oval balls and place on a baking tray lined with baking paper. Press 2 peanut halves into each piece of dough for ears.
To bake
Approx. 10 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
To decorate
Using a cocktail stick, make a hole approx. 1 cm long into the back of the mice. Untwist the liquorice swirls, cut into 20 pieces, press into the holes to make tails.
| Shelf life: | Store in an airtight container for approx. 1 week. |
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