Shortcrust-Easter Bunny Cookies with Lemon Icing
60—70 Min
These sweet Easter bunny cookies are the perfect sweet treat for Easter baskets. An ideal gift or table decoration, the shortcrust bunnies with lemon icing look sweet and add a wow factor.
Ingredients 6 Portions
For the Easter bunny cookies
- 600 gAll-purpose wheat flour
- 150 gGranulated sugar
- 400 gButter, softened
- 1 Egg
- 2 Egg yolks
- 1 Organic lemon
- 2 pcs.Bourbon Vanilla Pods, Whole
- 1 pinchSea Salt, Coarse
- Easter cookie cutters (bunny, egg, flower)
- Giotto or Raffaello to decorate
For the lemon icing
- 100 gPowdered sugar
- 2 tbsp.Lemon juice concentrate
Preparation
- 1
To make the dough, mix the egg with two egg yolks, the flour, the softened butter and the granulated sugar. Grate and add the zest of the lemon. Scrape the vanilla out of the pods and stir it in.
Hint:
Make sure that all ingredients are at the same temperature.
- 2
Then allow the dough to rest in the fridge for around 20 minutes. After this time, roll the dough out on a work surface that has been dusted with flour.
- 3
The dough should be around 2–3 mm thick. Then use the cookie cutters to cut the shapes out from the dough. Line a baking sheet with baking parchment and place the cookies on it, leaving a gap between them.
- 4
Preheat the oven to 200 °C using the conventional oven setting and bake the cookies for around 10 minutes. Keep an eye on the cookies toward the end of the baking time so that they do not become too dark.
- 5
Then allow the cookies to cool. Meanwhile, prepare the icing. To make the icing, mix the powdered sugar with the lemon juice concentrate with a whisk until smooth.
- 6
Then ice the cookies however you like. To decorate, press half a Giotto on the cookie to form the bunny's tail. Then allow to dry for around an hour.
Hint:
This quantity of dough will make around 30 bunny cookies (depending on the size of your cookie cutters).
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