Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Cutter
Lemon grater
Mixer
Oven mitts
Rolling pin
Tablespoon
Timer
Wooden rolling pin guides
Kitchen scales
Cooling rack
wooden skewers
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
Grate the zest of the lemon, place in a bowl along with the butter, sugar and egg, beat using the whisk on a mixer until the mixture becomes lighter in colour. Mix the flour, baking powder, gingerbread spice and salt, add, mix quickly to form a soft dough, flatten a little, cover and chill for approx. 1 hr.
To shape
On a lightly floured surface or between two sheets of baking paper, roll out the dough in batches to approx. 7 mm thick. Place the template on top of the dough, cut out. Cut out shapes (e.g. rectangles and hearts) from the leftover dough, place on two trays lined with baking paper. Pierce 2 holes (each approx. 5 mm in diameter) on either side of the biscuits, approx. 1 cm from the edge.
To 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 the biscuits to cool completely on a rack.
To decorate
Decorate the house with the icing, sprinkle with the edible glitter, leave to dry. Thread the decorative ribbon through the holes, making two garlands with 5 gingerbread houses each.
| Shelf life: | Keep in an airtight container for approx. 2 weeks. |
|---|---|
| Note: | HERE you can download the templates for printing in PDF format. |
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