Master chef
Utensils
Apron
baking paper
Baking tray
Bowl
Mixer
Oven mitts
Paring knife
Rolling pin
Rubber spatula
Tablespoon
Teaspoon
Timer
Wooden rolling pin guides
small bowl
Cutting board
Kitchen scales
Cooling rack
wooden skewers
Cling film
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 .
Mixture
Place the butter in a bowl, add the sugar and salt, beat until light and creamy using the whisk on a mixer.Add the egg and continue to beat until the mixture becomes lighter in colour. Transfer half of the mixture to a second bowl.
Dark-coloured dough
Add the flour and cocoa powder to one mixture, mix, combine to form a dough. Roll the dough out into a rectangle (approx. 15 x 18 cm) between two sheets of baking paper. Slide the dough and baking paper onto a chopping board, chill for approx. 1 hr.
Light-coloured dough
Add the flour and vanilla to the other mixture, mix, combine to form a dough. Roll the dough out into a rectangle (approx. 15 x 18 cm) between two sheets of baking paper. Slide the dough and baking paper onto a chopping board, chill for approx. 1 hr.
To shape
Cut both pieces of dough into strips approx. 1 cm wide, shape into small rolls about the thickness of a pencil. Place one light and one dark strip on top of each other, and roll up into a swirl. Empty the hundreds & thousands into a small bowl. Dip the edges of the swirls into the hundreds & thousands. Place the biscuits on two baking trays lined with baking paper, chill for approx. 30 mins. Insert a wooden skewer into each swirl to make a lollipop.
To bake
Approx. 12 mins. in an oven preheated to 180 °C (convection). Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
| Shelf life: | Store in an airtight container for approx. 2 weeks. |
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