John Myers
Ingredients for 1 servings:
- 500 g flour
- 60 g cornstarch, alternatively vanilla pudding powder
- 1 tsp baking powder
- 1 pinch of salt
- 250 g sugar
- 170 g butter, cold, in flakes
- 2 eggs
- Almond(s), depending on the number of rabbits
- 100 g apricot jam, pureed
- 75 g desiccated coconut, approximately, amount may vary
- Icing for coating
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour
A hit with children at Easter! Approx. 50 cookies
Mix the flour with the remaining dry ingredients. Add the butter and eggs and knead everything with your hands until you have a smooth dough. Roll out the dough on a floured surface and cut out shapes using any cookie cutters you like. For the bunnies with the almond, press an almond into the arms of the cut-out bunny before baking. For the fruity Easter egg double-decker cookies, cut out a whole egg and one with a small hole in the bottom. Bake all cookies at 180°C (top/bottom heat) for about 12-15 minutes. After baking, assemble the egg cookies using apricot jam. Add a little more jam to the hole. For the sheep, cover the cookies with powdered sugar icing and sprinkle with desiccated coconut after baking.
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