Sweet carrot bunnies

Ingredients for 1 servings:

• 130 g carrot(s), very finely grated
• 100 g cashew nuts
• 150 g margarine, vegan, e.g. B. from Alsan
• 100 g sugar
• 1 packet of Bourbon vanilla sugar
• 1 pinch of salt
• 1 pinch of cinnamon powder
• 320 g wheat flour
• e.g. apricot jam
• n. B. dark chocolate coating
• n. B. icing

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 12 minutes; Total time approx. 3 hours 12 minutes

vegan, without soy

The carrots should yield 130g when finely grated. Finely grind the cashews. Mix the margarine with the sugar until smooth, then stir in the vanilla sugar, salt, cinnamon, carrots, and cashews. Sift over the flour and knead everything into a smooth dough. Wrap in cling film and chill for at least 2 hours. I always like to let the dough rest overnight. Now roll out the elastic dough in portions 0.5cm thick and cut out bunnies or different shapes. Line baking trays with baking paper and place the carrot bunnies on them. Bake in a preheated oven at 180°C (160°C fan-assisted oven) on the second shelf from the bottom for 12-14 minutes. Then remove the baking paper from the oven to a wire rack and let cool. Process further as desired, e.g. fill with apricot jam. To do this, place each bunny upside down on the baking sheet so the shapes fit together later. Decorate with icing and melted dark chocolate and let dry on baking paper. Store the bunnies between layers of parchment paper in a metal container.