Junior chef
Utensils
baking paper
Baking tray
Bowl
Cutter
Oven mitts
Paring knife
Rolling pin
Tablespoon
Teaspoon
Timer
Wooden rolling pin guides
Kitchen scales
Cooling rack
Spatula
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 .
Biscuit dough
Mix the flour, sugar, almonds and salt in a bowl. Cut the butter into pieces, add to the bowl, rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to form a soft dough (do not knead), cover and chill for approx. 1 hr.
Biscuits
Roll out the dough in batches between two sheets of baking paper to 4 mm thick. Cut out circles (approx. 6.5 cm in diameter), place on two baking trays lined with baking paper. Cut out a small heart in half of the biscuits (approx. 3 cm in diameter).
To bake
Approx. 10 mins. per tray in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool on a rack.
Jammie dodgers
Stir the jam until smooth, spread over the flat side of the biscuit bases. Place the little lids on top. Use the writing icing to draw the strawberry tops, sprinkle sesame over the jam.
| Shelf life: | Store in an airtight tin for approx. 2 weeks. |
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