Halloween pop monsters

Chez KidzCooking nous enseignons la cuisine aux enfants de façon ludique. Lors de nos ateliers de fête d’anniversaires, des cours de cuisine ou d’autres événements, les enfants développent leur créativité, leur motricité, et apprennent beaucoup sur les ingrédients. A chaque cours nous parlons français et anglais, vous êtes libres de choisir entre un samedi ou un dimanche. Tous les cours se déroulent de 10h30 à 11h45, au 343 rue de Rollingergrund à Luxembourg ville. Vous avez un parking au -1 accessible côté gauche du bâtiment. Nous sommes à votre disposition en cas de question par e-mail sur asaplux@gmail.com

At KidzCooking we make cooking fun for kids. At our Birthday Party Workshops, Cooking Classes and Events, children develop valuable communication and motor skills, while at the same time they learn a lot about food. At each class (Saturdays and Sundays) we speak French and English, so feel free to choose between a Saturday or a Sunday class as convenient for you. Each class is held from 10h30 till 11h45 in Luxembourg city, at 343 rue de Rollingergrund, and you can park at -1 accessible from the left side of the building. We stay at your disposal for any questions at asaplux@gmail.com

Halloween Juicy monsters

Shortbread dough

250g white flour

150g of butter at room temperature

150g of cane sugar Fairtrade bio Delhaize

1 egg

½ sachet of yeast

20g of almond powder

Fruits juice glaze :

Bio beetroot juice (red colored icing)

Bio carrot juice (orange colored icing)

Fresh juice exotic fruits, Delhaize 500ml bottle (pale yellow coloring)

Fresh red fruit and raspberry juice, Delhaize 500ml bottle (purple coloring)

Food coloring pens, yellow, red, blue and green, Dr.Oetker

Icing sugar

Egg whites

To prepare the dough, mix all ingredients by hand for a homogeneous dough. Using a rolling pin obtain a dough as thick as 1 cm. Cut the dough into Halloween creatures and let bake at 180°C for about 15 minutes. Once cooled, decorate with glazes, food coloring pens and chocolate chips.

To make the icing, mix by hand 100g of icing sugar with 40ml of fruit juice and add an egg white, vary the juices to obtain different colors.

Bookings

Les réservations sont closes pour cet événement.