Junior chef
Utensils
baking paper
Baking tray
Bowl
Brush
Cutter
Fork
Lemon grater
Measuring cup
Oven mitts
Pan
Piping bag
Rolling pin
Rubber spatula
Scissors
Tablespoon
Teaspoon
Timer
Wooden rolling pin guides
small bowl
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 .
Honey milk
Pour the milk into a pan, heat through. Remove the pan from the hob, add honey, stir until the honey has dissolved, allow to cool slightly.
Dough
In a bowl, mix the flour with all the other ingredients up to and including the bicarbonate of soda. Pour in the honey milk, grate a little orange zest into the mixture, mix and knead into a dough. Flatten the dough, cover and leave to rest at room temperature for approx. 1 hr.
To shape
Roll out the dough in portions on a lightly floured surface or between two sheets of baking paper to a thickness of 4 mm.Cut out stars (approx. 6 cm Ø), place them on a baking tray lined with baking paper, and brush lightly with milk.
To bake
Approx. 8 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, leave the cookies to cool on a rack.
To decorate
Lightly beat the egg white, add icing sugar, and stir to form a thick glaze. Place the icing in a disposable piping bag, snip off a small corner, and use it to decorate the stars. Place two sugar eyes on each one, then use the sugar decorating pen to draw a mouth on each, and leave to dry.
| Shelf life: | Store in an airtight tin for approx. 1 week. |
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