Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Cutter
Lemon grater
Lemon squeezer
Mixer
Oven mitts
Paring knife
Rolling pin
Rubber spatula
Tablespoon
Teaspoon
Timer
Wooden rolling pin guides
small bowl
Kitchen scales
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
Place the butter in a bowl, add the sugar and salt, beat using the whisk on a mixer. Add the egg and continue to beat until the mixture becomes lighter in colour. Grate the zest of the lemons and squeeze out 2 tablespoons of juice, set aside.Mix the flour, almonds and baking powder, add to the mixture, combine to form a dough and press it out slightly. Cover the dough and chill for approx. 1 hr.
To shape
Roll out the dough in batches on a lightly floured surface or between two sheets of baking paper to a thickness of 7 mm.Cut out rounds (approx 6 cm Ø) and place them on a baking tray lined with baking paper.
To bake
Approx. 10 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 icing sugar and lemon juice in a small bowl, mix to a thick glaze, and distribute on the biscuits with a tablespoon.
Place icing sugar and lemon juice in a small bowl, mix to a thick glaze, and distribute on the biscuits with a tablespoon. Pinch off the marzipan carrots into 20 equally sized pieces and shape them into little noses. Break the chocolate into pieces, use sugar eyes and chocolate pearls to decorate the biscuits as "snowman faces", and leave to dry.
| Shelf life: | Store in an airtight container for approx. 2 weeks. |
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