Mini chef
Utensils
Apron
baking paper
Bowl
Brush
Measuring cup
Oven mitts
Pan
Scissors
Springform pan
Tablespoon
Timer
ice cream sticks
small bowl
Cutting board
Kitchen scales
Cooking spoon (wooden)
Cooling rack
Bread knife
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 .
Tin
Line the base of the tin with baking paper, close the tin frame (approx. 26 cm diameter), grease the edges with a little butter.
Dough
In a bowl, mix the flour with all the other ingredients up to and including the apple jelly, mix with a wooden spoon. Transfer the dough to the prepared tin.
To bake
Slide the tin into the lower half of a cold oven and bake for approx. 45 mins. at 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, leave to cool on a rack.
Fir trees
Cut the gingerbread into 12 triangles. Insert a wooden stick into each. Melt the cake icing in the pouch in a bain-marie. Pour the icing into a small bowl. Using a spoon, drizzle the icing over the fir trees in a zigzag pattern, top with sugar decorations, leave to dry.
| Shelf life: | Store in an airtight container for approx. 1 week. |
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