Baking with children is always something special. Don't make bunnies or chickens for Easter this year, but give the light and dark sheep a chance.
Guetzli dough is not only good at Christmas, it tastes good all year round. Take some time to prepare the two-colored Guetzli dough together with your children and make delicious sheep.
To prepare the dough for eight sheep:
Stir 175 grams of softened butter in a bowl until peaks form. Add 70 grams of sugar, two tablespoons of milk and a pinch of salt and mix to a light mixture. Now divide the dough in half. Mix a teaspoon of vanilla sugar and 100 grams of flour into the first mixture and combine. Place a quarter of this mixture in cling film and chill well. Set the rest aside at room temperature. Mix two tablespoons of cocoa powder and 95 grams of flour into the second dough and proceed in the same way as with the light-colored dough.
Shape the sheep:
Divide the light and dark dough into four equal portions and shape into long rolls about two centimetres in diameter. Place one roll in a vermicelli press and press the dough into an oval shape onto a baking tray lined with baking paper. Do exactly the same with the remaining light and dark dough rolls so that you end up with eight "sheep's bodies" on one tray. Place the tray in a cool place. Roll out the remaining light and dark dough to a thickness of five millimetres and cut out four circles with a diameter of three centimetres each. This will make the heads. Use the remaining dough to make eight smaller ears and the legs for the sheep. Place the heads and legs under the bodies and press an ear onto each head. Use a grill stick to poke a hole for an eye and form a mouth. Refrigerate the sheep for about 20 minutes so that they keep their shape when baking.
Bake: Place the cooled tray in an oven preheated to 200 degrees and bake the sheep for about ten minutes until light brown.
We wish you and the children a creative "sheep baking" experience.
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