Easter bunny

Ingredients for 1 servings:

• 750 g flour
• 1 packet of baking powder or cream of tartar
• 350 g sugar
• 1 packet of vanilla sugar
• ¼ tsp sugar (lemon sugar)
• 400 g butter
• 3 eggs
• 1 egg white
• 2 egg yolks
• 2 tbsp milk
• possibly raisins, colorful sugar sprinkles, sugar powder etc.

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Austecherle, fine, with butter – family recipe – not just for Easter

On a pastry board (large, flat wooden board) or on the kitchen counter, make a circle out of the flour and baking powder. Place the sugar, vanilla sugar, and lemon sugar in the center and scatter the butter in small pieces over the flour. Place the eggs and egg whites in the center on top of the sugar and knead everything together to form a dough. Chill the dough for about 30 minutes before further processing. Tip: If I’m in a hurry, I sometimes wrap the dough in cling film and briefly put it in the freezer. Roll out the dough thinly and cut out shapes using various cutters (Easter bunnies, lambs, chicks, etc.). Mix the egg yolk with a little milk (about 1 tablespoon per egg, but you can use more). Brush the cookie cutters with the egg wash (gives them a nice shine). Decorate the coated Easter bunnies or cookie cutters with raisins, colored sugar sprinkles, sugar powder, etc. if desired. Bake in a preheated oven at 150°C for approximately 15-20 minutes. Keep an eye on the cookies to ensure they don’t overcook. Makes approximately 5 tightly packed baking sheets.