Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Cutter
Fork
Oven mitts
Paring knife
Tablespoon
Teaspoon
Timer
Wooden rolling pin guides
small bowl
Cooling rack
Cutter
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 .
Dough
Finely grind the walnut kernels in a food processor or chop them very finely, then place them in a bowl. Add the flour, sugar, cinnamon and salt and mix. Cut the butter into pieces, add to the bowl, rub together using your hands to form an even, crumbly mixture. Beat the egg and add, mix quickly to form a soft dough – do not knead. Cover the dough 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. Cut out Christmas trees (approx. 7 cm in diameter), place on a baking tray lined with baking paper.
To bake
Approx. 12 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, leave the biscuits to cool completely on a rack.
To decorate
Place the icing sugar, water and food colouring in a small bowl, mix to make a thick icing. Coat the biscuits with the icing, leaving the tree trunks uncovered. Place two sugar eyes and a chocolate button for the nose on top, decorate with sugar pearls, and leave to dry.
| Shelf life: | Store in an airtight container for approx. 2 weeks. |
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