Junior chef
Utensils
Apron
Baking tray
Bowl
Cutter
Mixer
Oven mitts
Piping bag
Rolling pin
Rubber spatula
Scissors
Tablespoon
Teaspoon
Timer
Whisk
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, pear syrup, sugar and water in a bowl, beat using the whisk on a mixer until the mixture becomes lighter in colour. Combine the flour, bicarbonate of soda, ground ginger and cinnamon, add, mix quickly to form a soft dough, flatten a little, cover and chill for approx. 30 mins.
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. Use a gingerbread cutter (approx. 7 cm) to cut out the biscuits, place on two baking trays lined with baking paper.
To bake
Approx. 10 mins. per tray in the centre of an oven preheated to 180 °C. Remove from the oven, leave the biscuits to cool on a rack.
To decorate
Beat the egg white with the salt until stiff. Stir in the icing sugar until you have a thick icing. Transfer the icing to a disposable piping bag, cut off the tip. Decorate the biscuits with stripes to create mummies, leave the icing to dry.
| Shelf life: | Store in an airtight tin for approx. 1 week. |
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