Master chef
Utensils
Apron
baking paper
Baking tray
Bowl
Cutter
Fork
Oven mitts
Paring knife
Rolling pin
Timer
Wooden rolling pin guides
small bowl
Cutting board
Kitchen scales
Cooling rack
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
In a bowl, mix the flour with all the other ingredients up to and including the salt. Break the butter into pieces, add, rub together using your hands to form an even, crumbly mixture.Beat the egg, 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 circles (approx. 6 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, slide the biscuits onto a rack and leave to cool completely.
To decorate
Stick the flaked almonds in the middle of the biscuits using the writing icing. Halve the heart cherries, place above the flaked almonds on the biscuits. Use the writing icing to draw small dots on the cherries, so that they look like toadstools.
| Shelf life: | Store the undecorated biscuits in an airtight container for approx. 2 weeks. Decorate the biscuits just before serving. |
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