Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Cooking spoon
Cutter
Pan
Rolling pin
Rubber spatula
Teaspoon
Timer
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 honey and sugar in a pan, heat through and stir until the sugar has dissolved. Remove the pan from the heat. Add the milk. Mix the flour, gingerbread spice, baking powder and salt, add, mix with a wooden spoon, knead the warm dough by hand until smooth, cover and leave to rest 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 4 mm thick, cut out star shapes (approx. 5.5 cm in diameter). Place half on a baking tray lined with baking paper.
To fill
Roll out the marzipan to a thickness of 4 mm, cut out stars. Place on top of half of the dough stars, cover with the remainder of the dough stars, press down gently. Brush the Biberli with a little milk.
To bake
Approx. 10 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, brush with the remainder of the milk while still warm, allow to cool slightly, leave to cool completely on a rack.
| Shelf life: | Keep in an airtight container for approx. 2 weeks. |
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